Name: Celeriac & Walnut Tacos
Total time: 25 min
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

Step 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.

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Step 2

Pulse celeriac in the food processor until chopped into 1/4-inch pieces.
Step 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.
Step 4

Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
Step 5

Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.

Nutrition Facts

Serving Size: 2 tacos

Per Serving:

371 calories; protein 6.8g; carbohydrates 37.5g; dietary fiber 9.4g; sugars 4.3g; fat 24g; saturated fat 3g; vitamin a iu 498.7IU; vitamin c 15.3mg; folate 62.7mcg; calcium 89.3mg; iron 2mg; magnesium 83mg; potassium 588.3mg; sodium 428.1mg.

Exchanges:

1 1/2 starch, 2 vegetable, 4 1/2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts