Soak pecans in a bowl, covered with boiling hot water for at least 30 minutes. *Soak overnight for softer texture.

Drain pecans. Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with pecan butter.

Chop onions, garlic, and sun dried tomatoes very fine.

Add oil to a skillet, and saute your onions until translucent (about 2-3 minutes).

Add in the garlic for 1 more minute.

Sprinkle the taco seasoning across and stir to combine. Add in sun-dried tomatoes. Cook for 1 more minute.

Add in the crumbled pecans and stir very well. Pour in the soy sauce (or substitute) and the lime juice. Stir well. Cook for another 7-8 minutes.

Take off the stove and serve.