A hearty, flavour-packed taco filling made with chopped walnuts and mushrooms, spiced with smoked paprika and cumin. Balanced with fresh lime slaw and creamy tahini sauce – perfect for taco night!

Serves 2-3 (Makes 6 Tacos)

Prep Time: 15 mins

Cook Time: 10 mins

Ingredients:

For the Walnut 'meat'

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 250g mushrooms, finely chopped
  • 100g Walnuts, soaked in hot water for 10 mins then drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp tamari or soy sauce
  • 1 tbsp tomato puree
  • Salt & pepper, to taste

For the lime slaw

  • 1/4 red/white cabbage, finely shredded
  • 1 carrot, grated
  • Juice 1 lime
  • 2 tbsp yogurt
  • 2 tbsp vegan mayo
  • 1 tbsp olive oil
  • Pinch of salt

For tahini drizzle

To serve: 

  • 6 small soft corn or flour tortillas
  • Fresh corriander, chilli flakes

Method:

Make the walnut meat:

  • Finely chop or pulse walnuts in a food processor until crumbly.
  • Heat oil in a pan. Sauté the onions for 7-8 minutes, then add the mushrooms for 3–4 mins until soft.
  • Add chopped walnuts, cumin, smoked paprika, tamari, and tomato purée.
  • Cook for 5 mins, stirring, until well combined and lightly browned. Season to taste.

Make the slaw:

  • Toss cabbage and carrot with lime juice, olive oil, and a pinch of salt. Set aside.

Assemble tacos:

  • Warm your tortillas. Add a spoonful of walnut filling, top with lime slaw, and drizzle with tahini.
  • Garnish with coriander, chilli flakes or pomegranate seeds if you like!