Sweet corn ceviche salsa:

2 cobs of corn, kernels removed

Juice of 1-2 limes

Salt and pepper

1/4 cup diced red onion

1/2 pint grape tomatoes, quartered

Small handful chopped coriander

Clove of garlic

Taco Filling:

1 heaped cup of mixed, raw nuts & seeds

Sea salt and pepper

Ground spices (chilli powder, cumin, coriander or taco seasoning)

Splash of Raw Health Olive Oil

Splash of coconut, tamari or soy sauce.

Cashew Sour Cream Ingredients:

3/4 cup Raw Cashew Butter

Juice of 1/2 a lemon

Tiny splash of Raw Health Apple Cider Vinegar

Pinch of sea salt

2-3 tbsp filtered water

To Serve:

Little gem lettuces, fashioned into taco shells

1 ripe avocado, cut into slices

Lime wedges

Extra chilli powder

Extra chopped coriander


Corn Salsa:

In a medium bowl, combine the corn kernels, lime juice, salt and pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring occasionally.

Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.

Taco filling:

Throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.

Cashew cream:

Drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple of times and add some extra water. Once the mixture is smooth creamy and tastes sour, store in a bowl or squeeze bottle in the fridge.

To Serve:

Lay the lettuce leaves on a platter.  Divide the spicy nut and seed mixture among the shells. Then, scoop some corn salsa into each of the shells as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chilli and some extra cilantro.


Windmill products used in this recipe