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Celeriac & Walnut Tacos
“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.”
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
1Toast 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.
2Pulse celeriac in the food processor until chopped into ¼-inch pieces.
3Heat 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.
4Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
5Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.