Raw Taco Shells with Fillings


These raw taco shells, as well as the filling, are definitely the best… It’s a bit of work to make the shells, but it’s worth it! Of course you could always just leave them flat and make tortillas instead. 🙂



Raw Taco Shells

2 cups golden flax seeds (ground very fine)

1 cup brown flax seeds (ground very fine)

1 cup sprouted sunflower seeds

2 tbs. minced sweet onion

3 tsp. minced garlic (with the skin)

1 tsp. chili powder

1 tsp. cayenne powder

1 tsp. cumin powder

2 tbs. poppy seeds

Celtic sea salt to taste


Guacamole Salsa

1 avocado, diced

1 tbs. minced red onion

4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)

1 tbs. lemon or lime juice

½ clove minced garlic

1 tsp. cayenne powder

1-2 pinch Celtic sea salt


Creamy Cream Cheeze or Sour Cream

1 cup truly raw cashews (soaked for 4 hrs)

1/2 cup pine nuts

2 tbs. lemon juice

2 pinches of Celtic sea salt

3/4 cup water or more if needed

4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.)


Mad Mango Salsa

2 ripe mangoes, peeled, and cut into 1/4 inch cubes

1 tbs. fresh hot pepper, minced(optional)

4 tbs. chopped cilantro

2 tbs. lime or lemon juice

1/2 tsp. Celtic sea salt

1 tbs. minced red onion


“Refried Beans”

1 cup sprouted sunflower seeds

3 tbs. tahini (sesame seed butter)

1 clove fresh garlic (with skin attached)

2 tsp. lemon juice

3 tsp. minced sweet onion

2 tsp. chili powder or 1 tsp. cayenne

1 tsp. cumin powder

1-2 dates

Celtic sea salt to taste



Taco Shells
How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.

Guacamole Salsa
How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.

Creamy Cream Cheeze or Sour Cream

How to: Put everything in a high speed blender and blend till smooth and thick.

Mad Mango Salsa
How to: Toss everything in a bowl and enjoy!

“Refried Beans”
How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.

To serve:
Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!