Ingredients
2cupsraw pecan
2cupswater
3tbspliquid aminos
4largewhite mushrooms,chopped
½smallgreen bell pepper,seeded and chopped
½smallred bell pepper,seeded and chopped
2tbspred onion,chopped
1jalapeño,seeded and chopped, optional
1tbsptaco seasoning,low sodium
1tspsalt free garlic,and herb seasoning
1lime juice
2roma tomatoes,diced
½mediumred onion,diced
3tbspfresh cilantro,chopped
1clovegarlic,minced
½tspkosher salt
¼tspground black pepper
1jalapeño,seeded and minced
½fresh lime juice
1mango
12butter lettuces,washed and dried
1jalapeño,seeded and minced, optional
fresh cilantro,chopped
1largeavocado,sliced
lime wedge
tajin seasoning
Preparation
In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
Slice the mango flesh off of the pit, then cube. Set aside.
Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.
Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
Enjoy!
