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
1 heaped cup of mixed, raw nuts & seeds
Sea salt and pepper
Ground spices (chilli powder, cumin, coriander or taco seasoning)
Splash of RAW Organic Greek Olive Oil
Splash of coconut, tamari or soy sauce.
Cashew Sour Cream:
3/4 cup RAW Organic Cashew Butter
Juice of 1/2 a lemon
Tiny splash of RAW Organic Apple Cider Vinegar with Mother
Pinch of sea salt
2-3 tbsp. filtered water
Little gem lettuces, fashioned into taco shells
1 ripe avocado, cut into slices
Extra chilli powder
Extra chopped coriander
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.
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.
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.
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.