I used to make a warm spinach dip inside these little won ton cups. After a visit to a raw restaurant & experiencing raw walnut taco meat, I was inspired to make these mini tacos. I served them to a group of omnivore friends as part of a small bites party menu & they were the favorite dish.
1 package small square won ton shells
Toppings: Choose your favorite taco toppers. I used tomato, green onion & olive. Cilantro, diced onion & avocado would also be great. See my Nachos with Cashew Cream video for the cashew sour cream recipe.
For the filling:
1 cup raw walnuts
1 Tbsp apple cider vinegar
1 Tbsp liquid aminos, tamari or soy sauce
Water as needed
1 Tbsp chili powder
1 Tbsp Cumin
1 tsp smoked paprika
For the shells, preheat oven to 350. Spray a mini muffin tin with non stick spray. Gently press the won ton shells into the cups of a mini muffin tin. Use your finger to fold the corners of the shells down. They get pokey! Bake for 7-8 minutes, careful not to burn.
Meanwhile, make the filling. Add filling ingredients to a food processor & pulse until a crumbly texture is obtained. Add water 1 tablespoon at a time & scrape down the sides, as needed.
Add some walnut meat filling to each cup, then top with your favorite toppings. Enjoy!