by diana on August 1, 2014

in Raw & Vegetarian Recipes

I love tacos and always have. Most often I am very disappointed when ordering. I don’t eat meat and so it is usually all veggie or a fish taco – my issue – they don’t have enough stuff in them!!! Or they fill them with really cheap ingredients and cheese (that is not really cheese but more like liquid plastic).

It is so easy to make your own!! Corn, yes  is gluten free but also is so often GMO. And I don’t always buy organic corn tortillas so this recipe you can make quick and easy and the taco shell (little tortilla) is made of only 3 ingredients!! Perfect! And is easily blended in a blender and then cooked in a frying pan.

If you have been following me for a while you have heard me talk about my buckwheat crepe (or wrap) I make. I have done a youtube video (scroll down for video) showing how I made it and it is below. I highly recommend you watch it to see how it is done as these can be tricky if you have never made crepes before.

Also – having a non-stick pan really helps so if you do not (and yes, I know they are not good to use) you may need to use a lot of oil so these do not stick.

Making your own is SO MUCH BETTER! Why!! You can control what goes in it (in the batter and also what you stuff it with). Like I said – most places you buy these from use cheap ingredients and skimp  on the stuffing.

Last week I gave you a great chill cheese sauce recipe and that sauce is amazing in a taco!! CLICK HERE to go to that recipe.

NOTE:  This recipe is NOT VEGAN – it uses an egg white. I have tried using flax egg and it didn’t work for me but feel free to try it or go with egg substitute (which I don’t like using as “what the heck is it then?” probably full of fake stuff). I only choose to eat real food. I also use farm eggs – I am so lucky to have someone deliver farm eggs to me.


  • 1/3 C buckwheat groats (maybe just a touch more like 1 Tbsp more)

  • 1/2 almond milk (or another kind of milk) – from the store – not homemade (homemade will not work as too much water content)

  • 1 egg white

  • 1/4 tsp salt

Add ingredients to a blender – I use my nutribullet which works amazing for this. Blend until creamy and smooth.

You want this like a thinner pancake batter. (But also it would work as a pancake if it is thick and you pour thick into pan.)

Watch video below to see how it is done (as I said before, a little tricky unless you are good at making crepes)

NOTE: in the video I use sprouted buckwheat so follow recipe above – not video. ALSO if you want to make smaller taco shells use smaller frying pan. You want a thinner shell – so just covering bottom of pan – it takes practice and trial and error but SO WORTH IT!



  • refried beans (I like Amy’s organic – canned)

  • raw refried beans (usually made with soaked seeds/nuts and spices)

  • raw taco meat pate (usually made from soaked nuts and spices)

  • black beans

  • salsa

  • chopped cabbage

  • chopped lettuce

  • green onions

  • tomatoes

  • avocado

  • bit of goat cheese

  • sauce: a raw sauce is a great way to add moisture and flavour – my chill cheeze sauce is great CLICK HERE

  • thinly sliced bell pepper

  • jalapeño peppers


Of course if you eat meat or fish that would be good added also. The possibilities are endless! Be creative! Also this recipe (if using small frying pan) will make about 3 or 4 little taco shells.

As always….


With love, Diana

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