Raw and Vegan Tacos with Corn Salsa & Cashew Sour Cream
Ingredients
Corn Ceviche Salsa
-
2
cobs
corn, kernels removed
-
⅓
cup
lime juice
-
to taste
sea salt and ground black pepper
-
¼
cup
finely diced red onion
-
1
cup
grape tomatoes, quartered
-
small handful
chopped cilantro
Spiced Walnut “Meat”
-
1
heaped cup
mixed raw nuts and seeds (walnuts, almonds + sunflower seeds)
-
to taste
sea salt and ground black pepper
-
1
tablespoon
taco seasoning
-
1
teaspoon
avocado oil
-
1
teaspoon
coconut aminos
Assembly
-
1
small
cabbage, leaves removed and cut into “shells”
-
6-8
chard or romaine leaves, cut into palm-size pieces
-
1
ripe
avocado, peeled, pitted and sliced
-
to taste
lime wedges
-
to taste
extra taco seasoning
-
to taste
extra chopped cilantro
-
to taste
vegan sour cream, for serving
Instructions
- Prepare the corn salsa by mixing corn kernels, lime juice, salt, pepper, and red onion in a bowl. Let it sit for about 15 minutes, then add tomatoes and cilantro.
- Make the cashew sour cream by blending soaked cashews with other ingredients until smooth. Adjust with water if necessary.
- For the spicy nut and seed crumble, pulse the mixed nuts and seeds with taco seasoning, salt, and pepper in a food processor until chunky.
- Assemble the tacos by laying cabbage leaves on a platter, topping with chard pieces, and dividing the nut mixture among the shells.
- Add corn salsa, avocado slices, and garnish with cashew sour cream, chili dust, and cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
50mg
Cholesterol
0mg
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