10 Minute Raw Italian Tacos

The Veggie Chest is a whole foods, vegan cooking demonstration series hosted by Dr. Ruby Lathon. Watch Dr. Ruby make a quick and delicious raw tacos flavored with sun-dried tomatoes!


Shallots 1 Small
Tomatoes 2
Fresh cilantro 3/4 Cup (12 tbs)
Sea salt 1 Teaspoon
Cumin 1 1/2 Teaspoon
Cayenne pepper 1/2 Teaspoon
Lime juice 1 Tablespoon
Raw walnuts 1 Cup (16 tbs) , soaked and drained
Fresh cilantro 3/4 Cup (12 tbs)
Shallot/1/2 medium red onion 1 Small
Lime juice 1 Tablespoon
Cumin 1 1/2 Teaspoon
Cayenne pepper 1/2 Teaspoon
Chili powder 2 Teaspoon
Spanish paprika/Smoked paprika 1 1/2 Teaspoon
Rehydrated sun dried tomatoes 3/4 Cup (12 tbs)
Coconut wrap 8
Lettuce 3 Ounce



1. Put shallots, tomatoes, cilantro, sea salt, cumin, cayenne pepper into a food processor. Blend until coarsely chopped and mixed.

2. Drizzle lime juice on top and set the salsa aside.

3. Blend soaked walnuts, cilantro, shallots, lime juice, cumin, cayenne pepper, paprika, chili powder and sun dried tomatoes until coarsely blended to make a taco meal.


4. Layer coconut wraps with lettuce. Spoon taco meal and salsa over the lettuce.

5. Top with a olive.


6. Wrap everything like a taco and serve.

Recipe Summary

Difficulty Level: Medium
Servings: 8