Celeriac & Walnut Tacos

Low Protein Vegan Vegetarian Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Gluten-Free Mexican Southwest Dinner

Celeriac & Walnut Tacos

Low Protein Vegan Vegetarian Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Gluten-Free Mexican Southwest Dinner
4 servings (1 serving = 2 tacos)
Prep time: 25 minutes
Total time: 25 minutes

Description

Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

Directions

  1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
  2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
  3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
  4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
  5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories371 cal
  • Total Fat24 g
  • Saturated Fat3 g
  • Cholesterol0 mg
  • Sodium428 mg
  • Carbohydrate Total37.6 g
  • Protein6.8 g
  • Phosphorus284 mg
  • Potassium588 mg
  • Fiber9.4 g
  • Calcium89 mg

Ingredients

  • ½ cup walnuts
  • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tablespoons corn oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt plus a pinch, divided
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon dried oregano
  • ½ cup water
  • ½ cup julienned peeled jicama and/or radishes
  • 1 tablespoon lime juice
  • 8 corn tortillas, warmed
  • 1 ripe avocado, sliced
  • ½ cup fresh salsa or pico de gallo
  • ¼ cup fresh cilantro

Ingredients

  • ½ cup walnuts
  • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tablespoons corn oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt plus a pinch, divided
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon dried oregano
  • ½ cup water
  • ½ cup julienned peeled jicama and/or radishes
  • 1 tablespoon lime juice
  • 8 corn tortillas, warmed
  • 1 ripe avocado, sliced
  • ½ cup fresh salsa or pico de gallo
  • ¼ cup fresh cilantro
  • ½ cup walnuts
  • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tablespoons corn oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt plus a pinch, divided
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon dried oregano
  • ½ cup water
  • ½ cup julienned peeled jicama and/or radishes
  • 1 tablespoon lime juice
  • 8 corn tortillas, warmed
  • 1 ripe avocado, sliced
  • ½ cup fresh salsa or pico de gallo
  • ¼ cup fresh cilantro

Description

Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

Directions

  1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
  2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
  3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
  4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
  5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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