Mexican tacos with collard wraps

Mexican flavours work incredibly well with raw food especially as a lot of components are raw anyway, like salsa, guacamole and slaw.

  • 50 mins cooking
  • Makes 12 Item
  • Print


Sour cream
  • 1 cup cashews, soaked in water for 2-4 hours, drained
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 3 firm ripe tomatoes, cut into 5mm dice
  • 1 red or yellow capsicum. cut into 5mm dice
  • 1 shallot (or 1/4 of a red onion), very finely diced
  • 2 clove garlic, crushed and finely chopped
  • 1/4 cup coriander, roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 3/4 teaspoon cumin
  • 3/4 teaspoon sea salt
  • jalapeno, finely diced, to taste
  • 2 avocados
  • 1 clove garlic, crushed and chopped
  • 1 lemon, juice of, to taste
  • 1 cup cucumber, finely diced
  • 2 tablespoon coriander, finely chopped
  • 3/4 cup flat mushrooms, finely diced
  • 1/2 cup celery, minced
  • 1/4 cup red onion, finely chopped
  • 3 tablespoon olive oil
  • 3/4 cup almonds, soaked in water for at least 12 hours then rinsed
  • 1 cup carrots, roughly chopped
  • 3/4 cup sundried tomatoes, soaked in water for 4 hours, drained
  • 1.5 dried chipotle peppers, soaked in water for 4 hours, drained
  • 1 clove garlic
  • 1/2 cup water
  • 2 dates, pitted
  • 2 medium tomatoes, roughly chopped
  • 1 tablespoon olive oil
  • 2 tablespoon tamari
  • 1 tablespoon fresh oregano, finely chopped (or 1 tsp dried epazote)
  • 1 teaspoon chilli powder
  • 1 tablespoon cumin
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon cayenne
Taco shells
  • 12 large collard or silverbeet leave
Super simple slaw
  • 1/5 white cabbage, very finely shred the cabbage on a mandoline or with a knife
  • 1/5 red cabbage, very finely shred the cabbage on a mandoline or with a knife
To serve
  • lime wedges
  • picked coriander leaves


Mexican tacos with collard wraps
  • 1
    To make the sour cream. Rinse cashews well. Blend all ingredients in a blender until completely smooth – add a little more water if needed. You can also sieve the mixture if you find your blender is not making it smooth enough. Taste and add extra salt and lemon juice as required to achieve a sour cream flavour. Chill in the refrigerator, or store in freezer, before using.
  • 2
    To make the salsa; place all the ingredients in a bowl, adding more jalapeño and sea salt if needed. You can serve it immediately, but it’s even better if you let it sit for 1-2 hours.
  • 3
    To make the guacamole; place avocado flesh, garlic, lemon juice and a pinch of salt in a bowl and crush with a fork until mostly smooth. Fold in the cucumber and then the coriander.
  • 4
    To make the chilli; put mushrooms, celery, onion and capsicum in a bowl and coat with 3 tablespoon of olive oil and a few pinches of salt. Place on a dehydrator tray and dehydrate for 30 minutes (if you don’t have a dehydrator, place in oven on its lowest setting and leave door slightly ajar). Place the almonds and carrots in a food processor and pulse until in fine pieces (about 3-4mm long; you want a little texture). Scrape into a bowl and add dehydrated vegetables. Place all remaining ingredients and a little salt in a blender and blend until smooth. Add blended mixture to bowl of vegetables and almonds and fold in.
  • 5
    Place a collard-leaf ‘taco’ on a serving plate and layer with the slaw followed by the raw chilli, salsa, guacamole, sour cream and lastly some fresh coriander and a squeeze of fresh lime juice. Repeat with remaining leaves.

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