These raw vegan tacos are a filling yet refreshing take on taco night, inspired by a beautiful pineapple and perfectly ripe mango I brought home from the farmer’s market a couple of days ago. Nowadays we don’t use traditional Mexican ingredients but we still enjoy our tacos just as much as we always have! My husband and I typically enjoy some form of “tacos” once a week or so, as they’ve always been a favorite on our dinner table so I love experimenting with ingredients.
This version of raw vegan tacos can be made with or without avocado, depending on how low fat you want to keep it. I love it both ways and usually make half with avocado, half without. This particular recipe will feed two people as a meal, but it is a great party dish or appetizer too! Believe me it’s so good that you’ll want to eat it as a meal, so don’t worry about the amount of food this recipe makes… besides, the leftovers hold well in the fridge for a couple of days and get even better as the flavors meld.
Here’s what you need (serves two):
- 2 heads romaine lettuce
- 1 ripe pineapple
- 1 ripe mango
- 3 medium tomatoes
- .5 large avocado (or 1 small)
- Handful fresh basil
- Small handful of kale, chard, or spinach
- 1 lemon
- 1 clove garlic
- 1 Tsp cumin
- .25 jalapeño, or more to taste (or chili powder to taste)
Chop the pineapple, mango, tomatoes, and avocado into bite size pieces and toss them into a large bowl. Finely chop the basil and greens (kale, spinach, etc.) and add them to the fruit bowl. Combine well, and set aside.
Meanwhile, squeeze the juice from your lemon into a small bowl. Mince the garlic and jalapeño (if using), and add to the lemon juice. Add the cumin and chili powder (if using) to the lemon juice and stir until all the ingredients are well combined.
Pour the juice over the fruit in the big bowl, slowly mix everything together until thoroughly combined, and let sit for at least 15 minutes before serving so the flavors have a chance to meld. Serve with romaine “taco shells” (one head each) or over a bed of beautiful greens! You can always eat it as is… it’s delightful that way too