Taco Salad with Tortilla Crisps and Cashew “Sour Cream”
As promised, some photos from our trip. These are my favourites! Just looking at the photos again and making that collage made me want to go back so badly!
How many veggies can you stuff in your face for dinner? I genuinely love testing out this question!
Nachos switched out for tortilla crisps to add a crispy crunch, loads of vegetables chopped into cute little cubes, and a creamy, tangy, cashew-based dressing. Instead of a base of nachos… I went for every fresh/local/organic vegetable I had on hand. The result was a tummy-pleasing bowl full of goodness. Yum!
Organic corn tortillas are gluten-free and don’t contain GMOs. Alright, so the cashew dressing doesn’t taste like sour cream – but it is light and creamy, tangy and nutty, and I use it as a sort of replacement for sour cream. I am sure you will enjoy it, especially if you are looking for a creamy vegan dressing/sauce option.
Reid added black beans to his for an extra hit of protein.
TACO SALAD WITH TORTILLA CRISPS AND CASHEW ‘SOUR CREAM’
For the salad, mix in a large bowl:
1 medium-sized zucchini, chopped
3 small sweet bell peppers, chopped
3 large tomatoes, de-seeded and chopped
1 cup sweet corn
1/2 red onion, diced
5 green onions, sliced
1/2 cup cilantro, chopped
(optional) 1 cup black beans
For the tortilla crisps:
Slice 4 corn tortillas, brush with oil on a baking sheet and bake at 400 F for about 10 minutes, watching closely. Bake just until golden brown.
For the quick-guacomole:
Mash together 2 avocados, squeeze of lime juice, pinch of salt, 1 small clove garlic (minced), and 1/4 red onion (diced), a few tbsp fresh chopped cilantro
For the dressing, mix in a blender:
1/2 cup cashews (raw, and soaked first in water for 30 mins)
1/2 cup water
juice of 1/2 a lemon
2 tsp tahini
1 clove of garlic
salt to taste