Celeriac & Walnut Tacos

Celeriac & Walnut Tacos

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From: EatingWell Magazine, May/June 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  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, ¼ 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.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 371 calories; 24 g fat(3 g sat); 9 g fiber; 38 g carbohydrates; 7 g protein; 63 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 499 IU vitamin A; 15 mg vitamin C; 89 mg calcium; 2 mg iron; 428 mg sodium; 588 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, 4½ fat

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