Healthy Tacos

A levels team favorite recipe - tacos TWO ways!



Serving = 4 servings

Vegan mushroom walnut filling

  • 1 cup mushrooms
  • 1 cup walnuts
  • 1 tbsp tamari
  • 1 tbsp cumin
  • ½ tsp garlic powder
  • ¼ tsp chipotle powder or cayenne

Beef filling

  • 1 lb pasture-raised beef, 70-80% lean
  • 1 tbsp chili powder
  • ½ tsp salt
  • ¾ tsp cumin
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ cup tomato sauce


  • 1 cup cashews
  • 1 cup salsa


  • Lettuce leaves or grain-free tortillas
  • Shredded cabbage- purple or white
  • Any fermented foods you have in the fridge
  • Avocado slices
  • 2-3 lime wedges


Walnut filling

  1. In a food processor, combine mushrooms, walnuts, tamari, and spices.
  2. Pulse until crumbly. This should only take 3-4 pulses, so be careful not to overdo it (you don’t want it smooth).
  3. Add additional spices to taste.
  4. Optional: place filling in a medium skillet and heat on low until warm. Filling may also be warmed in the microwave.

Beef filling

  1. Add the ground beef to a large skillet and cook over medium heat.
  2. Using a wooden spoon, break apart the meat as it browns.
  3. Once the meat is fully cooked, drain grease from the pan. Return the meat to the pan and place on low heat.
  4. Stir in taco seasoning and tomato sauce.
  5. Continue stirring until sauce coats the meat. Let simmer for 5 minutes.


  1. Blend cashews and salsa in a Vitamix or any high-speed blender until emulsified and creamy.
  2. Add water or more salsa to thin the sauce to your liking.


  1. Place a scoop of filling in a lettuce wrap, grain-free flour tortilla, or homemade flaxseed tortilla.
  2. Top with cashew cream sauce and avocado slices. If desired, add purple cabbage and white cabbage, or any fermented topper.
  3. Serve with lime wedges.


Learn how your body responds to your diet

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