The Ultimate Plant Based Tacos with Tangy-Sweet Cilantro Tahini Lime Sauce

Close your eyes and try to imagine your most ideal springtime meal. Does it involve tacos? Yeah, we thought so. In all seriousness though, there's just something about warmer evenings, longer days, and the promise of summer ahead that makes tacos sounds like the best dinner idea ever. Or it could just be that Cinco De Mayo is this weekend, meaning the best excuse to celebrate all of the delicious, vibrant flavors that Mexican food has to offer.

Disclaimer: this recipe is not traditional Mexican food and we're not even going to pretend that it is. Yes, it's a soft taco, and yes it features the classic flavors of cilantro, chipotle, and lime. Black beans make an appearance. Oh, and avocado, of course, because we're not trying to offend anyone here and no avocado on taco night would be an actual crime. However, if you're looking for “carne asada” you will not be finding it here. This recipe is entirely plant-focused – featuring walnut-based taco crumbles, roasted butternut squash, fresh sprouts, purple cabbage, plenty of juicy tomatoes and an absolutely killer sweet and tangy cilantro tahini lime sauce that is purely addictive. Forget the sour cream, this sauce made with a base of our Dastony stone ground raw tahini is so flavorful and delicious no one will even notice the dairy is missing.

Use your favorite organic, non-GMO corn tortillas, or do like we did and opt for a grain-free option like these coconut and cassava flour-based tortilla's from Siete Foods which have the perfect chewy texture and taste amazing. 

The Ultimate Plant Based Tacos with Tangy-Sweet Cilantro Tahini Lime Sauce

The Recipe 
 
Plant Based Soft Tacos with Butternut Squash, Chipotle Walnut Taco Crumbles, and Tangy-Sweet Cilantro Tahini Lime Sauce

Gather these:

Tortillas - we used Siete Foods Coconut and Cassava Flour Tortillas 

Roasted butternut squash (cube, drizzle with coconut or avocado oil, sprinkle with salt and seasonings, and roast at 425° for 30-40 minutes until done.

Chipotle Walnut Taco Crumbles *recipe below

Tangy-Sweet Cilantro Tahini Lime Sauce *recipe below

Shredded purple cabbage

Sprouts or micro greens

Black beans (or your favorite beans)

Chopped cilantro

Chopped tomatoes or salsa 

Avocado


Tangy-Sweet Cilantro Tahini Lime Sauce

Makes 1 cup

Ingredients

1/2 cup cilantro, packed

1/4 cup fresh lime juice

1/3 cup Dastony Stone Ground Sesame Tahini

¼ tsp salt

¼ tsp chipotle

¼ tsp onion powder

1 Tbs maple syrup

1/4 cup water to thin

Instructions

1. Blend all ingredient except cilantro until smooth.

2. Add cilantro and blend for just a few seconds. Do not over-blend, as it can cause the cilantro to taste more bitter.


Chipotle Walnut Taco Crumbles

Makes 2 cups

Ingredients 

2 cups raw walnuts

1/2 lime, juiced

Chipotle, garlic powder, and Himalayan salt to taste

Instructions

1. Pulse in blender or food processor until crumbly. Season to suit your own taste! 

The Ultimate Plant Based Tacos with Tangy-Sweet Cilantro Tahini Lime Sauce