Recipe: Raw Mexican Taquito

Raw Mexican Taquito Recipe


8 taquitos


For tortilla
1 medium-sized green zucchini (courgette), peeled and chopped (about 1.5 cup)
1 red capsicum (bell pepper), chopped
1½ cup flaxseeds, ground into flax meal*
2 tsp lime juice
2 tsp ground cumin
½ tsp chilli powder
½ tsp
garlic powder
1½ tsp sea salt (reduce to 1 tsp if desired)

*Note: flax meal is flax seeds that have been milled in a blender.

For fillings
1 cup sunflower seeds, soaked for 2 hours 
½ cup sun dried tomatoes, soaked for 1 hour
2 tbsp olive oil
1 tbsp dark miso
2 tbsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
1 tsp garlic powder
1 tsp lime juice
2 soft dates, chopped
1 red chilli, chopped and de-seeded
½ medium red onion, chopped
¼ cup filtered water
spring onions, chopped
1 small handful fresh coriander (cilantro), chopped 


  1. Grind all ingredients for tortilla (except flax meal) in a high power blender (or food processor) until smooth.
  2. Process again with the flax meal added. Ensure that they are fully combined.
  3. Spread the mixture into 2 equally-sized tortillas on 2 separate non-stick dehydrator sheets.
  4. Dehydrate at 41-45°C for 8 hours (Note: if you don’t have a dehydrator, try baking the mixture on baking paper at a low temperature in the oven. This process, however, will mean that the tortilla is no longer a “raw” food because it was baked instead of dehydrated.) 
  5. Peel them off the non-stick dehydrator sheets and finish drying on the other side on mesh dehydrator sheet. (They should be dry enough to easily hold together but still pliable)
  6. Cut the dried tortillas into quarters with a kitchen scissor and set aside.
  7. Grind all ingredients (except spring onion and coriander) for the fillings in the food processor until bound together.
  8. Add in the spring onion and coriander and pulse in for 10 to 15 seconds.
  9. Place a few tablespoons of the filling mixture into the center of the quartered piece of the tortilla, roll into a cone shape and secure with a toothpick if they don’t hold together.
  10. Dehydrate on a mesh tray for 8 hours at 41°C until the tortilla wraps are crispy (optional).
  11. Serve with a preferred raw sauce (optional)**
    **Example: raw sour cream (blend 1.5 cup cashews, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 cup filtered water, ½ tsp sea salt in a high powered blender until smooth consistency is achieved. It may not be possible to achieve a smooth consistency if a normal blender is used).

This delicious recipe is part of our raw food diet series, contributed by raw food enthusiast Hui Min, who has spent considerable time training with raw food experts locally and abroad. To learn more about the raw food diet, see 15 Questions about the Popular Raw Food Diet, Answered. 


What do you think of this recipe? Do you have any other ideas for the sauce? Share with us in the comments below!


Hui Min - Raw Food EnthusiastRaw food enthusiast Hui Min left her glitzy accounting career to delve into the raw food world. She has pursued multiple certifications on raw food and vegetarianism including the Pure Raw Chef Training Course by Amy Rachelle, and the Vegetarian/Vegan Mastery Program by the Vegetarian Health Institute.
She’s also a supplier of organic products to retailers in Kuala Lumpur. During her free time, she enjoys “un-cooking” for her family and friends. Questions? Email her at

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