These tacos were once the most popular dish at Sadhana Kitchen. Now you can enjoy it as part of detox at home.

Makes 6 Serves - Enough for the week

Prep Time:
25 minutes


Lettuce shells:

  • 1 head of cos lettuce stemmed and individual leaves washed and patted dry.

Walnut taco mince:

  • 225 g (8 oz/1 cups) sun-dried tomatoes, soaked in filtered alkaline water for 1 hour, then drained
  • 1 ½ tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons chopped coriander (cilantro)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 roma tomato, seeded
  • 2 garlic cloves, peeled
  • 200 g (7. oz/2 cups) activated walnuts


  • 1 large ripe avocados seeded and diced
  • 2 tablespoons lime juice
  • ¼ small red onion diced finely
  • 1 clove garlic crushed
  • Himalayan pink salt & pepper to taste


  • 1 kg (2 lb 4 oz/4 cups) diced fresh tomatoes
  • 350 g (12 oz/2 cups) diced cucumber
  • 1/4 small red onion, finely chopped
  • juice of 1 lime

Himalayan pink salt & pepper to taste


  1. Prepare equipment. You’ll need a food processor, knife, chopping board, measuring spoons, small bowl & fork.
  2. Prepare ingredients. You’ll need sundried tomatoes, tomatoes, ground cumin, coriander, onion, walnuts, avocado, lime, fresh onion, cucumber, fresh garlic, Himalayan pink salt & pepper.
  3. Place all walnut taco mince ingredients in a food processor. Chop all vegetables and set aside.
  4. Process taco mince until a mince-like consistency is reached. Mash avocado with lime juice and salt & pepper to taste in small bowl using fork.  
  5. To assemble tacos, take a cos lettuce leaf and top with walnut mince.
  6. Add some salsa and guacamole. 
  7. Serve and enjoy with love.

For a step-by-step visual guide please see gallery below.

Need ingredients? Visit our friends at Wholefoodshouse