Celeriac & Walnut Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
fat	0%	1%
aromatics	0%	8%
salt	0%	0%
vegetables and beans	0%	17%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 137 for gravy quality
• #5 of 137 for sauce body

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

58 g	0.5 cup walnuts
227 g	8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
19 g	2 tablespoons corn oil
3 g	1 clove garlic, finely chopped
3 g	1 teaspoon chili powder
2 g	0.75 teaspoon ground cumin
1 g	0.25 teaspoon crushed red pepper
2 g	0.25 teaspoon salt plus a pinch, divided
0 g	0.125 teaspoon onion powder
0 g	0.125 teaspoon dried oregano
118 g	0.5 cup water
	0.5 cup julienned peeled jicama and/or radishes
15 g	1 tablespoon lime juice
200 g	8 corn tortillas, warmed
200 g	1 ripe avocado, sliced
	0.5 cup fresh salsa or pico de gallo
25 g	0.25 cup fresh cilantro

Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These tacos were amazingly good! I honestly had my doubts about this recipe since I had never had celery root or vegetarian tacos, but we loved them! We loved the texture of the pecans (walnuts give us cankers) with the celery root. The spices + added pico de ” — a cook, 5★

“I was looking for a unique tasty vegetarian taco and this was it! Easy to make and good flavor. I made the recipe just as it was written and used radishes instead of jicama.” — a cook, 4★