Name: Raw Vegan Tacos: The Ultimate No-Cook Mexican Feast Recipe
Prep time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups corn kernels (fresh or frozen) or 3 cups peeled zucchini; 1 bell pepper (any color), chopped; ¾ cup flax meal (1 cup if using zucchini); 1 tablespoon fresh lime juice; 1½ teaspoons salt; 2 cups sunflower seeds, soaked 2+ hours; 1 cup sun-dried tomatoes, soaked 1+ hour; 1 tablespoon dark miso paste; 2 teaspoons ground cumin; 1 teaspoon chipotle powder; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 2 tablespoons olive oil; 2 soft dates, pitted and chopped; ¼ cup water; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 fresh chili, deseeded and chopped; 1 lime, juiced; 1 teaspoon salt; 3 green onions, chopped; 1 small handful fresh cilantro, chopped; 1 cup fresh tomatoes, deseeded and chopped; ½ cup sun-dried tomatoes, soaked until soft; ½ red bell pepper, chopped; ¼ cup raisins, soaked; ½ tablespoon apple cider vinegar; 2 tablespoons shallot, chopped; ½ garlic clove; 1 tablespoon olive oil

Ingredients

3 cups corn kernels (fresh or frozen) or 3 cups peeled zucchini

1 bell pepper (any color), chopped

¾ cup flax meal (1 cup if using zucchini)

1 tablespoon fresh lime juice

1½ teaspoons salt

2 cups sunflower seeds, soaked 2+ hours

1 cup sun-dried tomatoes, soaked 1+ hour

1 tablespoon dark miso paste

2 teaspoons ground cumin

1 teaspoon chipotle powder

2 teaspoons ground coriander

2 teaspoons smoked paprika

2 tablespoons olive oil

2 soft dates, pitted and chopped

¼ cup water

1 teaspoon garlic powder

1 teaspoon onion powder

1 fresh chili, deseeded and chopped

1 lime, juiced

1 teaspoon salt

3 green onions, chopped

1 small handful fresh cilantro, chopped

1 cup fresh tomatoes, deseeded and chopped

½ cup sun-dried tomatoes, soaked until soft

½ red bell pepper, chopped

¼ cup raisins, soaked

½ tablespoon apple cider vinegar

2 tablespoons shallot, chopped

½ garlic clove

1 tablespoon olive oil

½ tablespoon smoked paprika

½ teaspoon chipotle powder

½ teaspoon salt

¼ teaspoon red chili flakes

¼ teaspoon fennel seeds

1 cup guacamole

¼ cup cashew sour cream

2 limes, quartered

Shredded red cabbage

Cayenne pepper or chili flakes (optional)

Microgreens (optional)

Your favorite salsa (optional)

Instructions

Step 1: Soak the sunflower seeds for at least 2 hours and sun-dried tomatoes for at least 1 hour to soften them.

Step 2: In a blender, combine the corn kernels (or peeled zucchini), chopped bell pepper, flax meal, lime juice, and salt. Blend until the mixture holds together to form the raw tortillas.

Step 3: Divide the mixture into 8 portions and press each into thin rounds using your palms or a tortilla press.

Step 4: Drain the soaked sunflower seeds and sun-dried tomatoes. Blend them with miso paste, ground cumin, chipotle powder, ground coriander, smoked paprika, olive oil, chopped dates, and water until chunky but well combined to create the “bean” filling.

Step 5: Stir in the garlic powder, onion powder, chopped fresh chili, lime juice, salt, green onions, and cilantro into the “beans” to add fresh flavor and texture.

Step 6: In a separate blender, combine fresh tomatoes, soaked sun-dried tomatoes, chopped red bell pepper, soaked raisins, apple cider vinegar, shallot, garlic, olive oil, smoked paprika, chipotle powder, salt, red chili flakes, and fennel seeds. Blend until smooth with some texture to make the sauce.

Step 7: To assemble, layer each raw tortilla with sauce, the seasoned “beans,” guacamole, cashew sour cream, and shredded red cabbage. Garnish with lime wedges, optional cayenne pepper or chili flakes, microgreens, and salsa as desired.

Tips & Variations

If you prefer a softer tortilla, use zucchini instead of corn and increase flax meal to 1 cup for better binding.

Soaking nuts or seeds longer helps achieve creamier textures in spreads and fillings.

Adjust spices to taste, especially chipotle powder and chili, for your preferred heat level.

Serve with your favorite raw or cooked salsas for added variety.

Storage

Store assembled tacos in an airtight container in the refrigerator for up to 2 days. For best texture, keep toppings and tortillas separate and assemble just before eating. Reheat is not recommended since this is a raw dish. Leftover fillings and sauce can be refrigerated for up to 3 days and enjoyed in wraps or salads.

FAQs

Can I make these tacos gluten-free?

Yes, these tacos are naturally gluten-free as they use corn or zucchini and no wheat-based ingredients.

Is it necessary to soak the sunflower seeds and sun-dried tomatoes?

Soaking softens them, making blending easier and improving texture and digestibility. It is recommended but if short on time, soak in warm water for at least 30 minutes.