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.
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.