Healthy Recipes Healthy Ingredient Recipes Healthy Nut & Seed Recipes Healthy Walnut Recipes Celeriac & Walnut Tacos 4.3 (3) 2 Reviews 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. By Carolyn Malcoun Carolyn Malcoun Instagram Twitter As EatingWell's food editor, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 8 tacos Nutrition Profile: Dairy-Free Egg Free Gluten-Free High Fiber Low Added Sugars Low-Calorie Soy-Free Vegan Vegetarian Jump to Nutrition Facts 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 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. Pulse celeriac in the food processor until chopped into 1/4-inch pieces. 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. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro. Rate it Print Nutrition Facts (per serving) 371 Calories 24g Fat 38g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 371 % Daily Value * Total Carbohydrate 38g 14% Dietary Fiber 9g 34% Total Sugars 4g Protein 7g 14% Total Fat 24g 31% Saturated Fat 3g 15% Vitamin A 499IU 10% Vitamin C 15mg 17% Folate 63mcg 16% Sodium 428mg 19% Calcium 89mg 7% Iron 2mg 11% Magnesium 83mg 20% Potassium 588mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved