Vegetarian Lettuce Leaf Tacos

I have fallen stupendously head over heels for this garden fresh and tasty take on the traditional taco. It has just the right amount of spice and lime-zing whilst still being incredibly flavoursome.

Who needs an El Paso seasoning mix loaded with hard to digest ingredients like sugar, dehydrated vegetables, hydrolysed soy protein, table salt, artificial flavourings, yeast extract, spices, acidity regulators sodium acetate, citric acid and colours such as caramel when you can easily opt for a more natural Mexican inspired dish.

If you're worried about making everything from scratch in one go, you can create all of the fillings the day before and refrigerate. When its taco time all you need to do is layer the fillings into a crispy cos lettuce leaf, scooping in some salsa and adding a dollop of sunflower seed cheese.


Serves 4

Taco Salsa

  • 1/2 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon sea salt
  • 1 bunch basil, chopped
  • Small handful mint, chopped
  • 7 tomatoes, diced
  • Juice of 1 lime
  • 1 yellow pepper, finely diced
  • 1 red chilli, chopped finely

Heat the olive oil in a small frying pan and fry the onion over a medium heat until lightly brown, about 6 minutes. Add the garlic and fry until it starts to change colour. Transfer to a bowl and leave to cool.

Add the salt, basil, mint, tomatoes, lime juice and yellow pepper.  Let sit for an hour or so to enhance the flavours before using.

Taco Filling

  • 2 cups pre-soaked raw walnuts
  • 2 TBS wheat free tamari
  • 1 tsp. ground cumin
  • 1 tsp. extra virgin olive oil

Place all ingredients in a food processor and mix to a crumbly consistency. (Don't process for too long as it can turn into nut butter)

Sunflower Seed Cheese

  • 1 cup sunflower seeds (soaked overnight)
  • 2 garlic cloves
  • 1/2 lemon juiced
  • ½ tsp. sea salt

Place seeds in food processor and mix until a smooth paste. For a creamier cheese add filtered water. Place in refrigerator to firm up.

To serve

  • 4 Cos lettuce leaves washed and drained
  • 1 TBS nutritional yeast flakes
  • 1 avocado chopped (optional)
  • lime wedges (optional)

Place taco filling, salsa, avocado and cheese layered inside lettuce leaves and sprinkle with nutritional yeast flakes, sea salt and black pepper. Serve with lime wedges.

For more gluten, wheat, dairy, yeast and sugar-free recipes visit supercharged.wpengine.com

7 Responses to “Vegetarian Lettuce Leaf Tacos”

  1. […] these raw tacos and wanting to host a […]

  2. Ok so I am thinking about removing my site from Tumbler and get it to a WordPress site. I think this is a wordpress site right? If it is, may I ask where you got the theme? Thanks a bunch!

  3. […] Vegetarian Lettuce Leaf Tacos […]

  4. Great web site. A lot of helpful info here. I’m sending it to some friends ans also sharing in delicious. And certainly, thank you to your effort!

  5. Sabina says:

    I made this & it’s absolutely delicious. Thank you Lee my food guru ♡♡♡

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