Walnut mushroom tacos with all the fixins
Meat Recipe:
1 cup of soaked walnuts
1 cup of chopped mushrooms
1/3 of a block of extra firm tofu, drain off liquid (optional)
1/2 packet of taco seasoning
1 clove garlic (finely chopped)
1/3 cup chopped onion
1/2 of a seeded jalapeno
1/4 cup of water
2 table spoon olive oil
Add drained walnuts and mushrooms to a food processor and pulse for (2) 30 second intervals. Heat oil in a pan. Saute garlic and onions until onions are translucent. Add walnuts and mushroom mixture and crumpled drained tofu and everything else except water and taco seasoning to the pan. Saute mixture for about 5 minutes. Add taco seasoning and mix. Add water and stir until all the water has evaporated and the mixture starts to look like ground beef crumples.
Taco shells:
Corn tortillas
1 tsp Coconut oil
Heat coconut oil in skillet. Add tortilla and heat for 30 seconds on each side or until soft. Add more oil if skillet gets dry after 3rd tortilla.
Salsa:
4 medium tomatoes
1/2 small onion
1/2 seeded jalapeno
1/4 cup chopped cilantro
1clove garlic
1/2 lime
salt (optional and to taste)
1 tsp cumin
1 tsp chilli powder
Add all ingredients to a food processor and pulse for a few seconds until all ingredients are chopped.
Fixins:
Avocado
Lettuce
Salsa
Sriracha hot Chilli sauce
Assemble as you like and enjoy 
