Name: Low-Fat Raw Vegan Hard Shell Tacos Recipe
Prep time: 30 min
Cook time: 15 h 30 min
Total time: 16 h
Cuisine: Raw Vegan
Ingredients: 1 medium courgette, chopped; 1/2 red bell pepper; 2 cups freshly ground flaxseed; 1 jalapeño pepper; Juice from 1 lemon; 1/2 clove garlic (optional); Pinch Celtic sea salt (optional); 2 carrots, roughly chopped into segments; 1 small beetroot, roughly chopped into segments; 1-2 cloves fresh garlic (optional); 1 bunch curly kale; 1/4 cup flaked dulse; 1 tsp cayenne (organic, non-irradiated); 1.5-2 tsp ground cumin seed (organic, non-irradiated); 1 tsp ground chipotle peppers (organic, non-irradiated); Juice from 1 fresh lemon; 1/8-1/2 tsp spirulina (optional); Celtic sea salt to taste (optional); 7 sundried tomatoes, soaked for 2 hours; Spring water (reserved from soaking tomatoes); 2 cloves fresh garlic; 1 tsp ground cayenne (organic, non-irradiated); 1 tsp ground cumin seed (organic, non-irradiated); 1 tsp ground chipotle peppers (organic, non-irradiated); 1 fresh green chili; Several sprigs of cilantro (coriander leaf)

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Introduction

If you’re looking for a fresh, vibrant twist on tacos, these raw vegan hard shell tacos are perfect. Made from simple, whole ingredients without added oils or complicated steps, they offer a crisp shell and flavorful filling that’s light yet satisfying. Ideal for a low-fat, plant-based meal that celebrates seasonal produce.

The image shows a white plate with two food items on it, set on a white marbled texture surface. On the left side, there is a taco with a crispy, golden-brown shell that looks textured with small bits of spices. Inside the taco, there are layers of dark red minced filling at the bottom, topped by white shredded pieces and a thick, chunky layer of green guacamole with slices of fresh green jalapeño on top. On the right side of the plate, there are two green leafy wraps cut in half, revealing a layered filling inside with the same dark red minced texture, creamy white pieces, and some green slices that look like peppers, all tightly wrapped with dark green leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium courgette, chopped
1/2 red bell pepper

2 cups freshly ground flaxseed
1 jalapeño pepper

Juice from 1 lemon
1/2 clove garlic (optional)

Pinch Celtic sea salt (optional)
2 carrots, roughly chopped
1 small beetroot, roughly chopped

1-2 cloves fresh garlic (optional)
1 bunch curly kale
1/4 cup flaked dulse

1 tsp cayenne pepper (organic, non-irradiated)
1.5-2 tsp ground cumin seed (organic, non-irradiated)
1 tsp ground chipotle peppers (organic, non-irradiated)

Juice from 1 fresh lemon
1/8-1/2 tsp spirulina (optional)
Celtic sea salt to taste

7 sundried tomatoes, soaked for 2 hours
Spring water (reserved from tomato soaking)
2 cloves fresh garlic

1 fresh green chili
Several sprigs of cilantro (coriander leaf)

Instructions

Step 1: Place the courgette, red bell pepper, jalapeño, lemon juice, and optional garlic and salt into a food processor. Blend until the mixture reaches a soup-like consistency.

Step 2: Gradually add the ground flaxseed, about 1 cup at a time, pulsing and mixing until the dough becomes thick and wet, similar to dough.
Step 3: Using a rubber spatula, spread the dough into circular shapes on silicone dehydrator sheets.
Step 4: Dehydrate the shaped dough at 108°F for 1.5 hours. Then remove the trays, flip the shells onto slatted dehydrator sheets, peel away the silicone sheets, and continue drying for 60-90 minutes.

Step 5: While the shells are still flexible, place cardboard rolls in the center of each circle and fold the shell around the roll to form a hard taco shape.
Step 6: Dehydrate the shaped shells for an additional 13 hours. Remove rolls and continue dehydrating until the shells are completely crisp and ready to serve.
Step 7: For the filling, place carrots, beetroot, dulse, garlic, and spices into the food processor. Pulse until ingredients are reasonably combined but not fully pureed.

Step 8: Gradually add kale starting with stems, pulsing until incorporated. Scrape the sides as needed and add fresh extras such as green chilis and cilantro if desired.
Step 9: To make the sauce, blend sundried tomatoes, reserved soaking water, garlic, cayenne, cumin, chipotle, green chili, and cilantro until smooth but thick.
Step 10: Fold the sauce into the vegetable mixture until evenly combined.

Step 11: Fill the prepared hard shells with the raw vegan taco filling and enjoy immediately for a crisp, flavorful meal.

Tips & Variations

Use cardboard rolls or any similar cylindrical object to shape shells easily and reuse materials you have around.
Adjust the spice levels in the filling and sauce according to your heat preference.

Try swapping out kale for collard greens or cabbage for a different texture in the filling.
For a nutty crunch, add some crushed raw nuts or seeds into the filling.
If you don’t have a dehydrator, experiment with very low oven temperatures to dry the shells slowly, watching carefully to avoid burning.

Storage

Store the hard shell tacos separately in an airtight container at room temperature for up to one week to maintain their crispness. The filling and sauce can be kept refrigerated for 2-3 days in a sealed container. Reassemble just before serving to keep the shells crunchy. Avoid refrigeration of prepared tacos as moisture will soften the shells.

How to Serve

The image shows a close-up of a folded wrap made with a thin, orange-brown crepe that has visible small red and green bits inside, forming the top and bottom layers. Inside, there is a thick, chunky green filling with a creamy texture, featuring pieces of red and green vegetables or herbs mixed in. The wrap rests on a simple white plate, and the background has a white marbled texture. The overall look is fresh and colorful with a focus on the crispy wrap and rich filling photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos without a dehydrator?

While a dehydrator is ideal for slowly drying the shells at a low temperature, you can try an oven set to the lowest temperature with the door slightly open to mimic drying. Keep a close eye on them to prevent overcooking.

Is this recipe suitable for people with nut allergies?

Yes, this recipe uses flaxseed instead of nuts to create the taco shells, making it a great option for those avoiding nuts. Just ensure your other ingredients are nut-free and processed in a safe environment.