RAW Mexican Tacos

We had a good friend over last night and made this recipe. She couldn't stop eating it, she said it was delicious! I must say so myself it was pretty awesome. I will make it again next week when the family comes over. *Remember to soak the almonds and cashews at least an hour before preparing recipe.

(makes 5-6 servings)


Taco Meat
1 cup almonds
1 Tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon sea salt

Cilantro Cashew Cheese
1 1/2 teaspoon garlic1/2 teaspoon sea salt
1 cup cashews
2 Tablespoons lemon juice, fresh, from about 1 lemon
1/4 cup packed cilantro leaves
1/4 cup water, as needed

Raw Mexican Salsa
1/2 cup tomatoes, diced
1/2 cup corn kernels, cut off cob
2 Tablespoons cilantro, chopped
1/4 teaspoon minced garlic
1/2 teaspoon chopped green chilies, to taste
1/8 teaspoon sea salt

Tacos & Topping

15 butter lettuce leaves
2 avocados, pitted and sliced

Taco Meat - process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

Cheese -  process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

Mexican salsa - mix ingredients in a bowl. Set aside.

Ready to put together:
fill butter lettuce leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.