For the filling

2 cups coarsely chopped raw walnuts

2 tablespoons fresh lime juice

1 tablespoon finely chopped fresh cilantro

1 tablespoon water

1½ teaspoons ground cumin

1 teaspoon chili powder

¼ teaspoon chipotle chili powder (may substitute ground cayenne pepper)

½ teaspoon fine sea salt, or more as needed

¼ teaspoon freshly ground black pepper

For assembly

Twelve 6-inch corn tortillas, warmed

1 cup chopped fresh tomato

1 cup thinly sliced red cabbage

Flesh of 2 medium avocados, sliced

½ cup store-bought or homemade salsa verde ½ cup Greek-style yogurt (may substitute non-dairy yogurt or non-dairy sour cream)

12 cilantro sprigs

2 limes, cut into wedges

For the filling: Combine the walnuts, lime juice, cilantro, water, ground cumin, chili powders, salt and black pepper in a food processor; pulse frequently for a minute or so, until the nuts are reduced to pebble size. Do not over process. Taste, and add more salt as needed. The walnut crumble filling can be refrigerated for up to 1 week or frozen for up to 3 months. To assemble the tacos, divide the corn tortillas among serving plates. Spoon about 2 tablespoons of the filling on each tortilla, then add some tomato, a few slivers of cabbage, a couple slices of avocado, a spoonful of salsa verde, a dollop of yogurt and some cilantro. Serve with lime wedges for last-minute squeezing.

Serves 6 (makes 12 tacos)

Nutrition | Per serving (using Cooked Salsa Verde and nonfat yogurt): 410 calories, 11 g protein, 29 g carbohydrates, 31 g fat, 3 g saturated fat, 0 mg cholesterol, 260 mg sodium, 8 g dietary fiber, 4 g sugar

Adapted from “Healing the Vegan Way,” by Mark Reinfeld (De Capo Lifelong Books, 2016).