Ingredients

The following ingredients have 8 Servings
  • 1/2 cup raw cashews
  • 2 tablespoons chopped jalapeño
  • 2 tablespoons chopped cilantro
  • 2 tablespoons key lime juice (4 limes)
  • 1/2 cup water + water to soak cashews
  • 1 clove garlic ( minced)
  • salt and pepper
  • 1/2 cup corn
  • 1/4 cup chopped bell pepper
  • 2 tablespoons chopped onion
  • 3 tablespoons chopped cilantro
  • 1 tablespoon finely chopped jalapeño
  • 1 small clove garlic (minced)
  • 1 tablespoon key lime juice (2 limes)
  • salt and pepper
  • 1/4 cup cornmeal
  • 1 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and pepper
  • coconut oil spray
  • 2 avocados (sliced)
  • 3-4 tablespoons unsweetened plain almond milk
  • 8 corn tortillas
  • sriracha or hot sauce (optional)

Instruction

  • Preheat oven to 450°.
  • Cilantro lime sauce: Soak cashews in enough water to cover them for at least an hour.  Drain water. Blend cashews, fresh water, jalapeño, cilantro, garlic, lime juice, salt, and pepper in a high speed blender or Nutribullet until smooth and creamy.
  • Corn salsa: Combine corn, bell pepper, onion, cilantro, jalapeño, garlic, lime juice, salt, and pepper in a container. Let sit in fridge to combine flavors.
  • Tacos: Set out a baking sheet with aluminum foil. Spray coconut oil spray on it. In a small bowl, combine cornmeal, cayenne, paprika, garlic powder, chili powder, salt, and pepper. In another bowl pour almond milk. Take sliced avocado slices and carefully put into the almond milk, then the cornmeal mixture. Lay pieces on the oiled aluminum foil. Bake at 450° for 5 minutes, then flip and bake for another 5 minutes.
  • Warm tortillas on stovetop or in microwave. Place avocado slices on corn tortillas. Spoon corn salsa next to avocado slices. Drizzle cilantro lime sauce and sriracha or hot sauce (if using) on top.