To make the Pumpkin Seed Taco Meat, place the pumpkin seeds in a food processor and pulse for a minute or two, until the seeds are broken up pretty well. Transfer to a bowl and add the spices, chili paste, water, salt and pepper. Mix well with a spoon. Set aside until ready to use. Will be good for up to 2 weeks if kept covered and refrigerated.
To make the Strawberry Pico de Gallo, mixed all the ingredients in a medium sized bowl and mix well. Set aside until ready to use. Will be good for 2-3 days if kept covered and refrigerated.
To make the Cashew Sour Cream, place all the ingredients in a blender and purée until smooth. Set aside until ready to use. Will keep for up to 2 weeks if kept covered and refrigerated.
To build the tacos, take 8 romaine leaves and place some of the “taco meat” and pico de gallo into the center of the leaf. Top with some avocado, chopped bell pepper and cucumber, cherry tomato and “sour cream.” Garnish with fresh cilantro sprigs.
Recipe by Plant Craft at https://www.rachelcarr.com/lettuce-tacos-raw-vegan-oil-free/