Raw Vegan Jerk Tacos Recipe

As a professional chef who’s spent years translating deeply flavored, traditionally cooked cuisines into vibrant plant-based, raw formats, I can confidently say: you don’t need heat to create bold, spicy, smoky, and texturally satisfying tacos. These Raw Vegan Jerk Tacos combine the heat and aromatic complexity of Caribbean jerk seasoning with crisp, fresh raw elements and richly textured “pulled” fillings. The result is a taco experience that’s bright, refreshing, and utterly addictive.

Below you’ll find a comprehensive, chef-tested guide to making Raw Vegan Jerk Tacos from scratch — including multiple filling options (nut-based, hearts-of-palm “pulled” jack fruit-style, and a mushroom-style version), a deeply flavoured raw jerk marinade, raw taco shell options, tips, variations, make-ahead strategies, serving suggestions, and troubleshooting. Read through for technique, then jump to the parts you want to cook (or rather, assemble).

Why raw + jerk works so well

Jerk seasoning is built around aromatic heat (scotch bonnet or habanero), warm spices (allspice, cinnamon, clove), bright aromatics (scallion, thyme, garlic, ginger), and acid (lime). Those same elements shine in fresh, uncooked forms. Blending them into a vibrant paste yields intense, immediate flavour. Paired with crunchy leaves or subtly chewy dehydrated wraps and a textured, marinated “meat” substitute, you get the comfort and complexity of jerk — but with the freshness and snap that raw food offers.

At-a-glance summary (what you’ll make)

• Raw jerk paste: spicy, fragrant, citrusy, and herby.
• Three filling options:
  1. Hearts of palm “pulled” jerk — tender, toothsome, visually jackfruit-like.
  2. Walnut-sunflower “ground” jerk — meaty, nutty, great for chew (nut-free option present).
  3. Shiitake/mushroom-style (raw marinated oyster or enoki) — earthy and juicy (optional if you like mushrooms raw).
• Taco shells/wrappers: collard wraps, romaine leaves, or thin dehydrated flax tortillas.
• Toppings: mango salsa, pickled red onion (quick raw pickle), avocado-lime crema, fresh herbs.

Equipment & pantry notes

You don’t need a lot of specialized gear, but these make the process easier:

• High-speed blender or food processor (for jerk paste and nut-based fillings).
• Sharp knife and cutting board.
• Large mixing bowls.
• Mandoline (optional, speeds slicing).
• Dehydrator (optional) — useful for making raw tortillas/crisps; you can also skip and use large leaves or raw jicama rounds.
• Spiralizer or forks for “pulling” hearts of palm.

Pantry notes:

• Coconut aminos are used as a raw-friendly savory/umami substitute for soy sauce; tamari is fine if you’re not strictly raw on condiments.
• “Raw” here means ingredients are not heated above typical raw-food dehydration temps. If you use a dehydrator, follow the times provided.

Ingredients

Yields ~8–10 tacos depending on filling amounts and shell size. Scale up if feeding a crowd.

For the Raw Jerk Paste (base for all fillings)

• 3–4 small scotch bonnet peppers or 1–2 habaneros (adjust to heat preference; remove seeds for milder). Handle peppers carefully — use gloves if sensitive.
• 4 scallions (white + green parts), roughly chopped
• 3–4 cloves garlic
• 2 inches fresh ginger, peeled and chopped
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 2 teaspoons ground allspice (pimento)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons lime juice (fresh)
• 1 tablespoon apple cider vinegar or more lime for extra brightness
• 2 tablespoons coconut aminos (or tamari)
• 2 tablespoons extra-virgin olive oil or raw cold-pressed avocado oil
• 1 tablespoon maple syrup or raw agave (balances heat)
• 1 teaspoon smoked paprika (adds smoky note without cooking; optional)
• Salt to taste (about 1 teaspoon)
• 2–3 tablespoons water to help blend

Hearts-of-Palm “Pulled Jerk” Filling

• 2 (14 oz) cans hearts of palm, drained OR 3 large fresh hearts-of-palm (if available), shredded/pulled
• ¾ — 1 cup raw jerk paste (recipe above), adjusted to taste
• 2 tablespoons lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon cold-pressed olive oil
• Freshly cracked black pepper
• Optional: small handful chopped fresh thyme

Walnut–Sunflower “Meaty” Jerk Filling (Nut-free option: use toasted sunflower seeds + pumpkin seeds)

• 2 cups raw walnuts (or 1 cup walnuts + 1 cup sunflower seeds for nut-free)
• 1 cup sun-dried tomatoes (not oil-packed; rehydrate in water for 15 minutes if very dry)
• 1/2 cup raw jerk paste
• 2 tablespoons coconut aminos
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Pinch of sea salt
• Pulse in food processor to coarse crumb, not paste

Raw Mushroom Jerk Filling (for enthusiasts)

• 8–10 medium oyster mushrooms or king oyster (thinly sliced) OR enoki for delicate texture
• ¾ cup raw jerk paste
• 2 tablespoons lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon olive oil
• Massage gently to marinate for 20–30 minutes

Taco Shell Options

• Collard greens (large leaves) — trimmed and blanched? No heating required; use raw. Massage to soften.
• Romaine hearts or butter lettuce leaves
• Dehydrated raw tortillas (recipe below)
• Jicama rounds (sliced thin)
• Nori sheets (for a Caribbean-sea twist)

Dehydrated Raw Tortillas (optional, makes ~8)

• 1 cup raw almonds, soaked 6–8 hours, drained
• ½ cup ground flaxseed
• 2 tablespoons psyllium husk (binds, optional)
• 1 small carrot, grated (for color)
• 1 teaspoon sea salt
• 3 tablespoons olive oil
• ¼ cup water (plus as needed)
• Spread thin on dehydrator sheets and dehydrate ~6–8 hours at 115°F until pliable but dry.

Toppings & Garnishes

• Mango or pineapple salsa (diced fruit, red onion, cilantro, lime)
• Quick pickled red onion (thinly sliced onion + lime juice + salt for 10–20 minutes)
• Sliced avocado or guacamole
• Fresh cilantro and extra lime wedges
• Thinly sliced scallion greens
• Raw cashew crema (soaked cashews blended with lime & water)

Step-by-step preparation

I’ll walk through making the jerk paste, each filling, raw tortillas (optional), and assembly. Read everything once before you start to have ingredients measured and equipment ready.

1) Make the raw jerk paste

1. Wear gloves if using very hot peppers. Remove stems and, if preferred, seeds (for less heat).
2. Place peppers, scallions, garlic, ginger, thyme, allspice, cinnamon, cloves, lime juice, apple cider vinegar, coconut aminos, oil, maple syrup, smoked paprika, and salt in a high-speed blender or food processor.
3. Add 2–3 tablespoons of water to help blending.
4. Pulse until you have a thick, slightly chunky paste. You want body — not watery.
5. Taste and adjust: add more lime for brightness, more maple for balance, or a pinch more salt. The paste should be assertive — it’s the flavor engine of the taco.
6. Store in an airtight jar in the fridge for up to 5–7 days or freeze in ice cube tray portions for longer.

Chef’s tip: If you prefer an even smokier profile without cooking, add ½ teaspoon of raw smoked sea salt or use a touch of cold-smoked salt.

2) Hearts-of-palm “pulled” jerk filling (my personal favorite)

1. Drain hearts of palm. Tear them into strips by hand or shred with two forks — they mimic the fibers of pulled meat beautifully.
2. Place shredded hearts of palm in a large bowl. Add ¾ cup jerk paste, 2 tablespoons lime juice, coconut aminos, and olive oil.
3. Toss thoroughly, pressing the jerk mixture into the hearts of palm so the flavors absorb.
4. Let marinate for at least 30 minutes — ideally 1–2 hours in the fridge. The longer the better for depth.
5. Before serving, taste and add salt or lime if needed. Add chopped thyme if you want more herb forward notes.

Textural note: Hearts of palm are tender with a slight crunch; if you want a chewier texture, gently massage with a fork to break fivers further.

3) Walnut–sunflower “meaty” jerk filling (adds chew & umami)

1. In a food processor, add walnuts and sunflower seeds (if using). Pulse to coarse crumbs — you’re aiming for small, irregular pieces that simulate ground meat.
2. Add rehydrated sun-dried tomatoes, jerk paste, coconut aminos, olive oil, and lime juice. Pulse intermittently until combined but not pureed. Scrape down sides.
3. Transfer to a bowl, taste, and adjust seasoning. If mixture feels dry, add ½ tablespoon olive oil or a teaspoon of water.
4. Let sit for 20–30 minutes so the sun-dried tomatoes rehydrate further and flavors meld.

Nut-free swap: Use 2 cups shelled, toasted sunflower seeds (soak for 30 minutes, drain) + ½ cup pumpkin seeds.

4) Mushroom-style jerk filling (raw mushroom lovers)

1. Clean and thinly slice oyster or king oyster mushrooms, or separate enoki clusters.
2. Combine mushrooms in a bowl with jerk paste, coconut aminos, lime, and oil.
3. Massage gently to encourage the mushrooms to release and absorb flavors. Let sit 20–30 minutes.
4. Mushrooms will become juicy and intensely flavored — a great option for deep umami.

Note: Some people prefer lightly dehydrated mushrooms for a chewier “cooked” feel; to keep strictly raw, marinate only.

5) Optional: Dehydrated raw tortillas

1. Pulse soaked almonds in a food processor to crumbly texture. Add flax, psyllium, salt, grated carrot, oil, and water. Process to form a spreadable dough.
2. Spread very thin (2–3 mm) on a dehydrator sheet lined with non-stick liners or silicone.
3. Dehydrate at 115°F for 6–8 hours or until the sheet is dry but still pliable (this timing will vary).
4. Carefully peel off and store in a sealed container; they stay pliable for several days.

Skip the dehydrator? Use collard leaves, romaine, or jicama rounds instead.

Assembly — how to build the perfect Raw Vegan Jerk Taco

1. Warm (room-temp) your tortillas or soften collard leaves by massaging.
2. Spread a thin layer of cashew crema or mashed avocado on the base — this balances heat and adds richness.
3. Add 2–3 tablespoons of the chosen jerk filling (hearts-of-palm, walnut-sunflower, or mushrooms).
4. Top with mango or pineapple salsa (for sweet-heat contrast), a few rings of pickled red onion, sliced scallion, and cilantro.
5. Finish with a squeeze of lime, a drizzle of extra jerk paste if you want more heat, and a tiny pinch of smoked sea salt (optional).

Presentation tip: stack ingredients so colour pops — green, red, yellow, and the deep brown/orange of the jerk filling. Serve with lime wedges and extra salsa on the side.

Tips, troubleshooting & chef tricks

• Heat control: Scotch bonnets are traditional and delicious, but extremely hot. Substitute with habanero or even jalapeño + a pinch of cayenne for less heat. Remove seeds and membranes for milder flavor.
• Balancing flavor: Raw spices like allspice and cinnamon taste strong — use sparingly and adjust after tasting.
• If the filling is too wet: For walnut filling, add more ground seeds or a tablespoon of ground flax to absorb moisture. For hearts of palm, squeeze gently in a towel to remove excess liquid before marinating.
• If the jerk is too spicy: Add extra lime, a touch of maple syrup, or increase oil/avocado to mellow the heat.
• Make-ahead: Jerky paste stores in fridge 5–7 days; fillings store 3–4 days (walnut filling lasts longest). Assemble tacos right before serving for best texture.
• Serving large groups: Offer three small bowls of different fillings alongside various shells and toppings; let guests build their own tacos.
• Food safety: Raw mushrooms and raw hearts of palm are generally safe uncooked for most people, but if you or guests have sensitivities, opt for the nut-based filling.

Variations & adaptations

• Smokier profile: Use cold-smoked salt or add a few drops of liquid smoke if you’re not strictly raw. Alternatively, roast a small amount of dried tomatoes over low heat (this breaks strict raw rules) for extra smoked depth.
• BBQ jerk fusion: Add raw date paste for deeper sweetness; serve with raw coleslaw.
• Low-FODMAP: Reduce garlic and onion; use green parts of scallion only, and replace walnuts with pumpkin seeds.
• High-protein: Add hemp seeds or sprouted lentil sprouts to the walnut filling.
• Raw vegan taco bowl: Serve filling over a bed of mixed greens and lime-marinated quinoa (note: quinoa is typically cooked; sprouted buckwheat makes a raw option).

Pairings: what to drink and what to serve on the side

• Drinks: Bright, citrusy beverages pair best — lime-mint cooler, cold-pressed pineapple-lime juice, or a chilled hibiscus iced tea. For a boozy pairing, rum-forward cocktails (think mojito or dark rum with citrus) mirror the Caribbean vibe.
• Sides: Raw slaws (kohlrabi-carrot), mango salad, or a tangy cucumber-lime salad.
• Sauces: Extra jerk paste, cashew crema, or a tangy tamarind-lime glaze (tamarind paste + lime + maple).

Nutrition notes (approximate guidance)

These tacos are plant-forward, high in fiber, healthy fats (from nuts, avocado, olive oil), and rich in vitamin C and herbs/spices. Nut-based fillings increase calories and healthy fats; hearts-of-palm keeps the tacos lighter. Exact nutrition varies with portion sizes and shell choice.

Frequently asked questions

Q: Are these truly raw if I use a dehydrator?
A: Yes — dehydrators operate at low temperatures (typically below 115–118°F) that maintain raw-food principles while removing moisture. If strict raw is your preference, keep temps under 118°F.

Q: Can I freeze the jerk paste?
A: Absolutely. Freeze in ice cube trays then pop into a zip bag — one cube equals roughly 2 tablespoons.

Q: How long do leftovers last?
A: Walnut filling lasts 4–5 days refrigerated. Hearts-of-palm and mushroom fillings are best within 3–4 days. Store toppings separately to preserve texture.

Q: I don’t have scotch bonnet peppers — will habanero work?
A: Yes. Habanero is the closest available substitute in many regions. Adjust quantity to heat tolerance.

Final plating & service ideas — make it restaurant-level

1. Use small warm plates (room-temp for raw). Lay a strip of cashew crema down the center for visual interest.
2. Fold each taco neatly and garnish with a microgreen or tiny sprig of thyme on top.
3. Present a small bowl of bright mango salsa and lime wedges on the side. If serving multiple types of fillings, label them so guests know which is which.

Closing thoughts from the chef

The Raw Vegan Jerk Tacos recipe is proof that uncompromising flavor doesn’t require heat. By leaning on high-impact aromatics, acid, spice, and texture, you recreate the soul of jerk cuisine with raw ingredients that feel fresh and energetic. Whether you choose the tender hearts-of-palm “pulled” version, the meaty walnut-sunflower crumble, or the juicy marinated mushrooms, these tacos are adaptable, bold, and made for sharing.

Give the jerk paste time to rest and the fillings a proper marinate — flavour develops with patience. And don’t be afraid to experiment: swap fruits, change shell types, or add an unexpected herb. Food is part technique, part love, and part joyful experimentation.

Raw Vegan Jerk Tacos Recipe

A vibrant and spicy Raw Vegan Jerk Tacos recipe featuring a bold homemade jerk paste, three “meaty” filling options (hearts of palm, walnut-sunflower, and mushrooms), and fresh raw taco shells. These tacos are bright, smoky, and full of Caribbean flavour — completely raw, plant-based, and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

marinating 30 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 8

Calories 150 kcal

Ingredients

  

Raw Jerk Paste

• 3 –4 small scotch bonnet peppers or 1–2 habaneros, seeds optional
• 4 scallions chopped (white + green parts)
• 3 cloves garlic
• 2 ″ fresh ginger peeled and chopped
• 2 tablespoons fresh thyme leaves or 2 tsp dried
• 2 teaspoons ground allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar or extra lime
• 2 tablespoons coconut aminos or tamari
• 2 tablespoons extra-virgin olive oil or cold-pressed avocado oil
• 1 tablespoon maple syrup or raw agave
• 1 teaspoon smoked paprika optional, for smoky flavor
• About 1 teaspoon sea salt adjust to taste
• 2 –3 tablespoons water to help blend

Hearts-of-Palm “Pulled” Jerk Filling

• 2 14 oz cans hearts of palm (or about 3 fresh), drained and shredded
• ¾ – 1 cup raw jerk paste
• 2 tablespoons lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon olive oil
• Freshly ground black pepper to taste
• Optional: small handful chopped fresh thyme

Walnut–Sunflower “Meaty” Jerk Filling

• 2 cups raw walnuts or 1 cup walnuts + 1 cup sunflower seeds for nut-free
• 1 cup sun-dried tomatoes rehydrated if very dry
• ½ cup raw jerk paste or more, to taste
• 2 tablespoons coconut aminos
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Pinch of sea salt

Raw Mushroom Jerk Filling

• 8 –10 medium oyster mushrooms or king oyster, thinly sliced; or a cluster of enoki mushrooms
• ¾ cup raw jerk paste
• 2 tablespoons lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon olive oil

Taco Shell Options

• Large collard green leaves washed, trimmed
• Romaine or butter lettuce leaves
• Optional Dehydrated raw tortillas:
• 1 cup raw almonds soaked & drained
• ½ cup ground flaxseed
• 2 tbsp psyllium husk optional
• 1 small carrot grated
• 1 tsp sea salt
• 3 tbsp olive oil
• ~¼ cup water plus extra if needed

Toppings & Garnishes

• Mango or pineapple salsa diced fruit, red onion, cilantro, lime
• Quick pickled red onion thinly sliced onion + lime juice + salt
• Sliced avocado or guacamole
• Cashew crema soaked cashews + water + lime
• Fresh cilantro
• Lime wedges
• Extra scallion greens

Instructions

 

Prepare the Raw Jerk Paste

• Put peppers (wear gloves if needed), scallions, garlic, ginger, thyme, allspice, cinnamon, cloves, lime juice, apple cider vinegar, coconut aminos, olive oil, maple syrup, smoked paprika, salt, and water into a blender or food processor.
• Blend until smooth but still slightly textured — you want a thick, chunky paste.
• Taste and adjust seasoning: more lime for brightness, more syrup for balance, more salt as needed.
• Transfer to a jar. This paste will be the flavor base for your taco fillings.

Make the Hearts-of-Palm “Pulled” Filling

• Drain and shred hearts of palm by hand or with forks to create a pulled texture.
• In a mixing bowl, combine shredded hearts of palm, ¾–1 cup jerk paste, lime juice, coconut aminos, olive oil, and black pepper. Add chopped fresh thyme if using.
• Toss gently but thoroughly to coat.
• Let marinate for at least 30 minutes (ideally 1–2 hours) to let flavors deepen.

Make the Walnut–Sunflower “Meaty” Filling

• In a food processor, pulse walnuts (and sunflower seeds, if using) until coarse crumbs, not a paste.
• Add rehydrated sun-dried tomatoes, jerk paste, coconut aminos, olive oil, lime juice, and salt. Pulse a few times until mixed but chunky.
• Transfer to a bowl, taste, and adjust. If it’s too dry, add a little more oil or a teaspoon of water.
• Let rest for ~20–30 minutes for the tomatoes to soften and the flavors to meld.

Make the Raw Mushroom Jerk Filling

• Clean and thinly slice your mushrooms (oyster, king oyster, or separate enoki).
• In a bowl, combine mushrooms with jerk paste, lime juice, coconut aminos, and oil.
• Massage gently so mushrooms absorb the marinade.
• Let sit 20–30 minutes.

Optional: Dehydrate Raw Tortillas

• Blend or process the soaked almonds, flaxseed, psyllium husk, grated carrot, salt, olive oil, and water until you get a thick dough.
• Spread the dough thinly (2–3 mm) on dehydrator sheets.
• Dehydrate at ~115°F (46°C) for ~6–8 hours, or until the tortillas are dry but still pliable.
• Peel carefully and store in an airtight container.

Prepare Toppings

• Make your mango or pineapple salsa: dice fruit, red onion, and cilantro, then mix with lime juice and a pinch of salt.
• Prepare quick pickled red onion: slice onion thinly, toss in lime juice and salt, and let sit for 10–20 minutes.
• Make cashew crema: blend soaked cashews with a little water and lime juice until smooth and creamy.
• Slice avocado, chop cilantro, and cut lime wedges.

Assemble the Tacos

• Lay out your taco shells (collard leaves, lettuce, jicama rounds, or raw tortillas).
• Spread a thin layer of cashew crema or mashed avocado on each shell.
• Add 2–3 tablespoons of your chosen jerk filling (hearts-of-palm, walnut, or mushrooms).
• Top with mango salsa, pickled red onion, cilantro, scallion greens, and a squeeze of lime.
• Optional: drizzle a little extra jerk paste or a pinch of smoked salt for more heat and smokiness.

Notes

• Heat level: Adjust the number of hot peppers and whether you include seeds to control how spicy the jerk paste is.
• Storage: Store jerk paste in a sealed jar in the fridge for up to 5–7 days, or freeze in ice cube trays for longer. The fillings (walnut or hearts-of-palm) keep for 3–4 days refrigerated; mushroom filling is best used within 2–3 days.
• Make-ahead: You can prepare jerk paste and fillings in advance so taco assembly is quick when ready to eat.
• Variations: Swap in pumpkin seeds instead of walnuts for a nut-free “meaty” filling; or add raw date paste (or date syrup) to the jerk paste for a BBQ-type sweetness.
• Serving for a crowd: Lay out all components family-style and let people build their own tacos.
• Nutrition considerations: Hearts of palm is low in fat and calories. According to nutrition data, 100 g of raw hearts of palm has about 115 kcal.