Collard Leaf Tacos with Walnut Taco Filling
These Collard Leaf Tacos are a fresh, plant-based twist on taco night. A flavorful walnut-sun-dried tomato filling brings bold, smoky seasoning without the meat—tucked into crisp collard or romaine leaves and topped with crunchy veggies and creamy extras.
Ingredients
- 1 cup walnuts unsalted
- 2 tbsp sun-dried tomatoes oil-packed or rehydrated
- 2 tsp tamari
- ¼ tsp ancho chili powder
- ¼ tsp paprika
- ¼ tsp onion powder
- ½ tsp coriander
- 1 tsp cumin
- Pinch salt
- 4 –6 romaine or collard leaves rinsed & dried
- 1 tomato chopped
- 1 red bell pepper diced
- ¼ cup chopped cilantro
- 2 sliced green onions
- Optional: jalapeño olives, avocado, guacamole
Instructions
- Add all walnut taco filling ingredients to a food processor.
- Pulse until crumbly and sticky, not smooth.
- Prep leaves and vegetables.
- Fill each leaf with walnut filling and toppings.
- Fold and serve immediately.
- See full steps with tips & photos → https://wimpysdiner.net/collard-leaf-tacos-with-walnut-taco-filling/
Notes
- Use collard greens for sturdier wraps, or romaine for a lighter bite.
- Add a squeeze of lime juice or drizzle of tahini sauce for extra flavor.
- The walnut filling can be made ahead and stored in the fridge for up to 3 days.
- This recipe is naturally gluten-free, vegan, and raw-friendly.