Low Fat Vegan Recipe Blog

Raw Vegan Corn Tortillas Recipe (Taco Night)

Raw vegan taco shell recipe

These low fat vegan raw taco shells are made with mainly corn and a little flax seed then dehydrated.

Taco Shells!

[Low fat raw Vegan Recipes/ Mexican food]

These authentic tasting tortillas pair very well with guacamole, salsa, coconut sour cream and ground mushroom “meat” You will need a blender and a dehydrator to make these. The less time your taco shells are drying, the more flexible the will be. Over-dry them, and they’ll become hard taco shells. I’ll be posting the rest of the raw vegan recipes that go along with the tacos soon. So just wait for the deliciousness! 😉

Servings: 12 Small Tortillas

  • 6 cups of fresh corn
  • 2 cups water [Or More]
  • ¼ cup of ground flax seed (Omit if you want less fat)
  • 1 tsp cumin, 1 tsp black pepper
  • 3 green onion tops, chopped fine
  1. Blend together the ingredients in a Vita-mix or food processor for a few minutes until it’s VERY smooth.
  2. Use a ½ cup scoop to place the mixture onto your dehydrator’s teflex sheets. Dehydrate at 105 F for 7 hours. Carefully peel the tortilla off the sheets and flip them over to dehydrate for 4 more hours
  3. When the raw tortilla is completely dry on both sides, but still pliable, remove it from the dehydrator.

Full raw vegan Recipe:

|1,000 Calories|Protein 10%|Carbs 64%|Fat 27%|

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1 Comment

  1. January 14, 2017    

    Hi again Heather,

    Hope you’re well.

    We’re still looking forward to your reply to the email below.

    Hope to hear from you soon.

    Love, light and blessings,


    Quoting naida@rawfoodmagazine.com:

    [Hide Quoted Text]
    Hi Heather,

    I absolutely love your Raw Blueberry Pie. You’re right, they’re to die for! Thanks for sharing. Props to beautifully taken recipe photos too. I just can’t wait to personally try all of them!

    Next in my list is your Raw Vegan Corn Tortillas recipe. Oh sooo excited! I also thought that it would be great to have it included in the Taco Night series on the March/April 2017 issue of Raw Food Magazine. I’m sure a lot of our readers would love it! Would you like to share it with our audience and give it more exposure?

    Your recipe page would include a direct link to your site from inside of the magazine to send traffic your way.

    Please let me know if you would be interested in having your work showcased in the next issue.

    It will be an honour to work with an awesome chef like you!

    All the best,

    Naida Nunez
    Recipe Curator
    Raw Food Magazine

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