1 cup raw pecan pieces (or lightly toasted)
1 teaspoon pecan or extra virgin olive oil
1/2 medium onion, diced (about 1/2 cup)
1 tablespoon coconut aminos (or low sodium tamari)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne
To serve (optional):
Shredded green or red cabbage
- In a pan over medium heat, add oil, onion, coconut aminos, and spices. Cook about 4 minutes, until onion is translucent.
- Add pecan pieces and onion mixture to food processor and pulse until consistency of ground beef, about 8 to 10 pulses. Makes 1 cup taco “meat.”
- To serve: Heat taco “meat,” if desired. Then use to make tacos with classic ingredients such as corn tortillas, shredded green/red cabbage, tomatoes, green onion, cilantro, jalapeños, lime, and guacamole. Serve immediately.
*Recipe notes: Use 1 heaping tablespoon of natural taco seasoning mix instead of the cumin, oregano, chili powder, garlic powder, black pepper, and cayenne if you’re in a time crunch.