Even if you are not Vegan, I promise you will love these tacos. This recipe is from the Nutrition Stripped Cookbook and it is a crowd pleaser. Fresh Pico De Gallo and homemade cashew cheese makes these tacos complete. I make these often and usually have to double the recipe because they go so quickly. Using romaine lettuce adds some greens to the meal and you can also make this dish into a taco bowl as well. Happy Eating!
Ingredients
· 1 cup raw walnuts
· ½ cup raw almonds
· 2 tablespoons olive oil
· ¼ cup red onion
· 2 cloves garlic
· 1 tablespoon tomato paste
· 1 tablespoon ground cumin
· 1 teaspoon cayenne pepper
· 1 teaspoon sea salt
· fresh pepper and 1/3 cup chopped fresh cilantro
Add all ingredients to Food Processor and mix well until nuts are chopped down finely. This can be stored in an airtight container in the refrigerator for up to 1 week,
For the Pico De Gallo:
· 3 large tomatoes
· 1 medium red onion
· 1/3 cup chopped fresh cilantro
· 2 jalapeno peppers, chopped
· Juice of 1 lemon
· Juice of 1 lime
· 1 clove of garlic
· 1 teasooon salt
Chop all ingredients by hand or place everything into a food processor. After well mixed place in the refrigerator for at least an hour for flavors to deepen. Enjoy.
