Raw tacos w/ spicy nut crumble + sweet corn ceviche salsa

Wow- What a beautiful picture! Raw Tacos! I know many of us have semi- raw versions of these beauties but this particular recipe Nida has brought to us from her collection of favourites is a definite winner. She always manages to find us the best recipes out there to share for her Tuesday posts. H/T The First Mess for this one! Oh and for those that are wondering why Nida's post starts with her excitement about spring- before you grumble, she isn't in Toronto! W.P

Oh yes, Spring is in full swing and with the summer comes one of the best childhood delights: Corn. Sweet, fresh, juicy corn. And I happen to love Mexican food- the combination of sultry spices mixed with bright cilantro are a gastronomic vacation to the Latin world. Tacos are a favourite, but we all know there is nothing healthy about tacos the way we eat them now! So here's a recipe to keep your waist in line but satisfy an array of tastes; remember you can mix and match anything, and if you like a smoky taste, add some paprika and a touch of turmeric ;)

What you need:
serves: 4-6
notes: You could probably swing the cashew sour cream in a food processor instead of a blender. Just might be a touch more chunky–still so tasty though.

sweet corn ceviche salsa ingredients:
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 cilantro

spicy nut + seed crumble ingredients:
1 heaped cup of mixed, raw nuts + seeds (I used walnuts, almonds + sunflower seeds)
sea salt + pepper
ground spices you like (chili powder, cumin, coriander, or taco seasoning if you're feeling  freaky)
little splash of grapeseed oil (or olive oil)
little splash of coconut aminos (or tamari, nama shoyu, soy sauce etc)

cashew sour cream ingredients:
3/4 cup raw cashews, soaked for 3 hours or more
juice of 1/2 a lemon
tiny splash of apple cider vinegar
fat pinch of sea salt
2-3 tbsp of filtered water

to serve:
1 cabbage, leaves removed and cut into respectable taco shells
6-8 swiss chard leaves, de-veined and cut into palm-size pieces
1 ripe avocado, cut into slices
lime wedges
extra chili powder (or paprika)
extra chopped cilantro

How to Prepare:

Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.

Make the spicy nut + seed crumble: 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.

Make the cashew sour 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 times and add some extra water. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or squeeze bottle in the fridge.

To serve: lay the cabbage leaves on a platter. Line them with the swiss chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili (or paprika) and some extra cilantro. Enjoy!

H/T: The First Mess

Nida Kazmi
Twitter: @nida84