I love tacos so much that our family observes 'Taco Tuesdays' each week either by making them at home ourselves or enjoying them at one of many of Lafayette's many Mexican restaurants.

I was searching for taco recipes when I came across this recipe for 'meat tacos' that use walnuts instead of beef, steak, chicken, or seafood. I can't vouch for how they taste as I haven't tried them yet, but I thought I'd pass them along anyway. You can't beat tacos for a fun and easy meal, and you can't beat walnuts as a nutritional substitute.

Walnut Meat Tacos with Sun Dried Tomato Spread from Yahoo! Heath
Makes 4 small tacos

For walnut meat:

1 cup walnuts
1.5 tablespoons tamari or soy sauce
¼ teaspoon chili powder
¼ teaspoon garlic powder
3 dried Thai bird’s eye chili peppers
¼ teaspoon smoked paprika
¼ teaspoon cumin

The other goods:

½ cup Vegenaise (or regular mayo)
5-7 sun-dried tomatoes (in oil, plus 2 teaspoons of that oil)
1 cup spinach
4 small gluten-free flour tortillas (I use Udi’s)
1.5 tablespoons nutritional yeast
1 lime, quartered
Bunch chives and cilantro, chopped for garnish
Coconut oil spray

Place walnuts, tamari, chili powder, chilis, garlic powder, cumin, and smoked paprika in a food processor. Blitz a few times for several seconds until the mixture resembles ground meat.

Combine Vegenaise, sun-dried tomatoes, and their oil into a high-speed blender and blend on high for about 15 seconds or until it turns into a lovely pink color. Set aside.

Warm a skillet sprayed with coconut oil on medium heat. Warm your tortillas on both sides for about 45 seconds each. You’re aiming for a golden brown. The tortillas will start to bubble a bit — that’s the perfect time to flip and/or remove from the heat.

Layer your tortilla with a blob of sun dried tomato mayo followed by a sprinkle of walnut meat. Toss on a handful of spinach and dust with nutritional yeast, fresh herbs, and lime juice. Roll it up, crack your favorite Mexican beer or beverage, and dig in!!

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