I know that it’s been a little while since I last posted anything. But the past month has been filled with challenges. First on Christmas Eve I was in a car accident and totalled my car. And then my mother passed away earlier this month. So I am now getting back into the swing of these.
To start off the year, I figured I would provide you with a recipe with some serious kick. These tacos are extremely versatile and of course you can adjust the amount of heat. In order to be able to prepare these in a flash, I make a big batch of the taco seasoning ahead of time and then just mix it in when needed.
Here’s the recipe.
Raw Tacos by Chef Joi
1 ¼ cup Sunflower Seeds
1 cup Black or Green Olives, pitted
4 teaspoons Extra-Virgin Olive Oil
2 teaspoons Lemon Juice
1/2 teaspoon Basil, dried
1 teaspoon Garlic, crushed or minced
Dash Ground Pepper
Taco Seasoning Mix
1 tablespoon Chili Powder
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Cayenne Pepper
¼ teaspoon Dried Oregano
¼ teaspoon Ground Cumin
½ teaspoon Paprika
1 teaspoon Sea Salt
1 teaspoon Black Pepper (optional)
Make Taco “Meat”
Chop sunflower seeds with a knife or in a food processor. Do not process/chop into a powder, but leave chunky. Place
seeds in a bowl.
Blend olives, olive oil, lemon juice, basil, garlic and pepper together until smooth, but not a puree. Be sure to scrape the sides so that everything gets blended well. This olive mixture is a quick and easy olive tapenade.
Mix the olive tapenade into seeds.
Make Taco Seasoning Mix
Mix all spices in a bowl until well blended. As an option, place all ingredients in a grinder and ground into a fine powder. It’s okay to double or triple the recipe and store in an air tight container for quick access.
Add the seasoning mix to the taco “meat” and mix well.
Romaine lettuce, Collard leaves, Kale leaves or Spinach leaves
On a green leaf, place some of the taco “meat.” Top with tomatoes and optionally avocado and cilantro. Enjoy