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Rainbow Raw-Maine Taco Boats Recipe

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4.4 from 27 reviews

These vibrant Rainbow Raw-maine Taco Boats are a fresh, healthy, and visually striking appetizer or light meal that combines crisp romaine lettuce leaves filled with colorful vegetables and creamy hummus. Enhanced with a tangy tahini lemon dressing, these tacos are perfect for a quick, no-cook vegan dish that celebrates raw, wholesome ingredients.

Ingredients

Lettuce Boats

  • 1 head romaine lettuce (organic when possible, separated into individual leaves, large bottom stems removed)

Filling

  • 1/2 cup beet hummus or plain hummus
  • 1 cup halved cherry tomatoes
  • 1/2 cup alfalfa sprouts
  • 1 cup finely shredded carrots (using a mandolin with medium-tooth blade preferred)
  • 3/4 cup thinly sliced red cabbage
  • 1 medium ripe avocado (cubed)
  • 1 Tbsp hemp seeds (optional)

Tahini Sauce

  • 1/3 cup raw, untoasted tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1 pinch sea salt (optional)
  • Water (to thin sauce as needed)

Instructions

  1. Prepare Hummus: If making hummus from scratch, prepare either a 5-minute plain hummus or roasted beet hummus. To maintain the raw nature of this recipe, use raw, sprouted hummus dip available at most grocery stores.
  2. Make Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt until combined. Add water 1 tablespoon at a time until the sauce reaches a pourable consistency. Adjust with more lemon juice for acidity, maple syrup for sweetness, or salt for seasoning as needed. Set aside.
  3. Assemble Taco Boats: Arrange romaine lettuce leaves on a serving platter. Spoon 1-2 tablespoons of hummus into each leaf. Top with halved cherry tomatoes, alfalfa sprouts, shredded carrots, sliced red cabbage, avocado cubes, and sprinkle with hemp seeds if using.
  4. Serve: Drizzle the prepared tahini sauce over the assembled tacos or serve it on the side. Enjoy immediately for best freshness. Store any leftovers in the refrigerator for up to 3 days, adding lemon or lime juice to avocado to prevent browning. Tahini sauce will keep for 4 to 5 days.

Notes

  • Use organic vegetables when possible for best flavor and nutrition.
  • To keep the recipe fully raw, ensure all ingredients including tahini and hummus are raw and unprocessed.
  • Add lemon or lime juice to leftover avocado to prevent discoloration during storage.
  • Feel free to customize fillings with other raw veggies or seeds as desired.
  • This recipe is perfect as a light lunch, snack, or appetizer for gatherings.

Find it online: https://recipethrive.com/rainbow-raw-maine-taco-boats-recipe/