Celeriac & Walnut Tacos

Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• ½ cup walnuts
• 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
• 2 tablespoons corn oil
• 1 clove garlic, finely chopped
• 1 teaspoon chili powder
• ¾ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt plus a pinch, divided
• ⅛ teaspoon onion powder
• ⅛ teaspoon dried oregano
• ½ cup water
• ½ cup julienned peeled jicama and/or radishes
• 1 tablespoon lime juice
• 8 corn tortillas, warmed
• 1 ripe avocado, sliced
• ½ cup fresh salsa or pico de gallo
• ¼ cup fresh cilantro

Directions

1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.

© Dotdash Meredith. All rights reserved. Used with permission.