We are excited for you to try these raw tacos with spicy nut crumble and sweet corn ceviche salsa!
Prep Time: 25 minutes
Ingredients:
Shells
- 1 head of cabbage with leaves removed and cut into respectable taco shells
- 6 to 8 Swiss chard leaves, de-veined and cut into palm-size pieces
Sweet Corn Ceviche Salad
- 2 cobs of corn, kernels removed
- Juice of 1-2 limes
- Salt and pepper to taste
- 1/4 cup diced red onion
- 1/2 pint grape tomatoes, quartered
- Small handful of chopped cilantro
Spicy Nut and Seed Crumble
- 1 heaping cup of mixed, raw nuts (We’ve used walnuts, almonds, and sunflower seeds.)
- Sea salt and pepper
- 1 tablespoon taco seasoning
- 1 teaspoon avocado oil
Cashew Sour Cream
- 3/4 cup raw cashews, soaked for 3 hours or more
- Juice of 1/2 lemon
- Tiny splash of apple cider vinegar
- Big pinch of sea salt
- 2-3 tablespoons of filtered water
Extra Ingredients
- 1 ripe avocado, cut into slices
- Extra taco seasoning
- Extra chopped cilantro
Instructions:
Sweet Corn Ceviche Salad
- In a medium bowl, combine the corn kernels, lime juice, salt, pepper and red onion.
- Toss to combine.
- Let sit for about 15 minutes, stirring here and there.
- Add tomatoes and cilantro and stir to combine.
- Check the mixture for seasoning, add seasoning as preferred.
- Set mixture aside.
Spicy Nut and Seed Crumble
- Put all nuts and seeds into a food processor.
- Pulse mixture until it becomes the consistency of chunky paste.
- Season to your liking.
- Scrape into a bowl and set aside.
Cashew Sour Cream
- Drain the cashews and place them in a blender pitcher.*
- Add all other ingredients and blend on high until a smooth paste consistency is achieved.
- You may have to scrape down the sides a couple times and add some extra water.
- Once the mixture is smooth and tasting creamy + sour, store it in a bowl or in a squeeze bottle in the fridge.
*You could also prep your sour cream in a food processor instead of a blender. It just might be a touch more chunky – still so tasty though.
To Serve:
- Lay the cabbage leaves on a platter
- Line cabbage leaves with Swiss chard pieces.
- Divide the spicy nut + seed mixture among the shells.
- Scoop some corn salsa into each shell. (You will probably have extra!)
- Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili, and some extra cilantro.
Enjoy!