Chef Dunny of Vegan Baddies makes no-cook, raw avocado tacos

Raw Avocado Taco Fresh, vibrant, and packed with flavor. No cooking required. Ingredients (Serves 2) • 2 ripe avocados, halved and pitted (use as taco “shells”) • 1 medium tomato, diced • 1 small jalapeño, finely minced (remove seeds for less heat) • ½ red onion, finely diced • Juice of 2 lime wedges • ¼ cup walnuts, soaked for 2 hours, then drained • ½ tsp cumin • ½ tsp coriander • ¼ tsp chili powder • ¼ tsp garlic powder • ¼ tsp onion powder • Pinch of pink salt • Cracked black pepper, to taste • Vegan sour cream, for garnish (your preferred brand) Directions 1. Prepare the walnut taco “meat”: In a food processor, pulse the soaked walnuts with cumin, coriander, chili powder, garlic powder, onion powder, pink salt, and black pepper until it reaches a crumbly, taco meat-like texture. Don’t over-blend — you want a bit of texture. 2. Make the fresh pico topping: In a small bowl, mix the diced tomato, red onion, and jalapeño. Squeeze in lime juice, add a pinch of salt, and stir to combine. 3. Assemble your avocado tacos: • Scoop out just a little of the avocado flesh if needed to create a small well. • Spoon a generous layer of walnut taco meat into each avocado half. • Top with your pico mixture. • Finish with a small dollop of vegan sour cream and an extra squeeze of lime if desired.