“Meat” Taco With Nuts

"Meat" Taco With Nuts


  • 2 cups Pecans (toasted)
  • 2 tbsp Olive Oil 
  • 3 tsp Chili Powder
  • 1 tsp Cumin 
  • 1/2 tsp Himalayan Sea Salt
  • 1/4 tsp Cayenne (optional)
  • 1/8 tsp Sriracha Powder (optional)


  • Toast pecans in oven at 425C, just until slightly browned. 
  • Let cool slightly.  
  • Combine all ingredients in food processor and pulse until combined and it looks like the consistency of beef.  Do not over process.
  • We like it spicy, add less or omit the optional spices.  
  • Also, make sure you’re using Sriracha POWDER, not the sauce.  
  • It’s totally fine to omit that as well (but Sriracha powder is freaking awesome on everything!). 
  • You can also make this with Walnuts (walnuts are pictured here), we prefer Pecans, or half and half.  
  • You also don’t have to toast the nuts, but I find it taste much better.  
  • I use this filling as the “meat” part for tacos, wraps, salads, burritos . . .  Our favorite toppings are avocado, tomatoes, green onion, lettuce, fresh squeezed lime, salsa, plant based sour cream, cilantro . . . you can basically add anything you like!
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