How to make raw pecan tacos with tabitha brown

Step 1

In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.

Step 2

Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.

Step 3

Slice the mango flesh off of the pit, then cube. Set aside.

Step 4

Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.

Step 5

Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.

Step 6

Enjoy!