Recipe Image

Celeriac & Walnut Tacos

  • 25 m
  • 25 m
Carolyn Malcoun
“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

    • 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

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, 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.
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