Pecan “Meat” Tacos


Nutmeat Street Tacos

Recipe Notes


  • 3 cups Pecan "Meat"
  • 1 1/2 teaspoons each: cumin and chili powder
  • 12 small tortillas
  • 1 medium sweet onion, cut into small dice or 1 cup thinly sliced scallions
  • 1/4 cup chopped fresh cilantro
  • Any of the following: grated dairy or plant-based sharp cheddar, dairy or plant-based sour cream, sliced avocado, your favorite salsa, hot sauces


  • Heat Pecan "Meat", cumin, and chili powder to blend flavors, just a few minutes. On a large griddle set over two burners on medium heat, heat tortillas until browned on both sides. Spoon a portion of "meat" in each taco, sprinkle with onions or scallions, and cilantro. Serve allowing everyone to finish with the optional extra toppings.

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