¿Qué pasa guapa? nearly raw tacos

these beautiful tacos, almost bite sized, are special & unique! we had a lot of fun trying this out, changing the proportions, etc, etc. a sassy combination of raw taco shells, a fantastic filling, and a fresh salad. the only non-raw component of this meal is the refried beans!
is it filling? ooh yes! the nuts and chia seeds really do their part in satisfying the belly!
how bout the taste factor? omg yes! you may almost wish they weren't so filling so you could continue the sensations of eating these adorable baby tacos
cuties? undoubtedly.

makes 6 mini tacos & lots of filling/salad

ingredients
for the tacos:
1 cup natural peanuts
1/2 cup walnuts
2 tsp chia seeds
25 dried apricots
1/2 cup pitted dates
2 tsp lsa mix
6 Tbsp tahini
1 pinch sea salt

for the filling:
1 red capsicum
1 red onion
1 small head of broccoli
1 can la morena refried beans
1 tomato
1 sprig spring onion
juice of half a lemon

for the salad:
whole lotta baby spinach leaves
1 carrot
handful basil
half cucumber
1 Tbsp rice wine vinegar
handful (or more!) alfalfa sprouts

directions:
start with the taco shells!
1. finely grind all your ingredients and then combine. if the mix is too crumbly, add some more dried apricots & this should make things a little more sticky!
2. roll into a ball
3. form into 6 taco shells & then place in a muffin tin to hold the general shape
4. place in freezer for 20 minutes to harden
5. then move onto filling: finely chop your veggies & then mix all ingredients together in a large bowl
6. for your salad, grate the carrot & thinly slice the cucumber, then mix with vinegar & spinach
7. to compile: place a wonderful spoonful of filling in the taco, then add salad on the side

serve with guacamole, la morena hot chili, and rocket fuel!!!