Homemade Corn Tortilla Open-Faced Tacos with Raw Walnut Meat & Cashew Sour Cream


I have been making my own tortillas since I read Pandora’s lunchbox. Tonight I made them for a mostly raw taco situation inspired by our recent visit to Christopher’s Kitchen in Florida.

I serve the whole meal cold which makes this great for a warm day (like today.) I make the walnut meat first. (Walnuts are super high in Omega 3s!) Then I prep the cashew sour cream (I had cashew cream already in the refrigerator from Mother’s Day) and the rest of the toppings. Then I make the tortillas.

Walnut Meat (makes enough for 4 tacos)
1 cup walnuts
1/4 cup nutritional yeast (nooch)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 tablespoon tamari
1 tablespoon maple syrup
1 tablespoon fresh lime juice

Place all ingredients into the food processor. Pulse until the mixture comes together. Set aside.

Cashew Sour Cream
1 cup cashews *
1 cup water
The juice of 1/2 lemon
Pinch salt

*Soak if you don’t have a Vitamix. Drain water and use new water.

Place all ingredients into the blender and let it go until smooth and creamy. Taste and adjust lemon if you want it more tart and salt.

Lettuce, shredded
Cilantro, whole pieces just broken at the stem
Scallions, thinly sliced

Prep the toppings. (You can add any toppings you like e.g., salsa, guacamole, avocado, tomatoes, purple cabbage)

Corn Tortillas
(I follow the recipe on the back of the Bob’s Red Mill Masa Harina package.)
2 cups masa harina
1/2 teaspoon salt
1 1/2 to 2 cups warm water

Mix the salt into the masa harina and add the water. Mix together until it forms a ball of dough and pulls away from the side. You may have to add more water or masa. Let sit covered for an hour.

Divide the dough into balls. Golf balls make small tortillas; baseballs make bigger ones. You get the picture! Place between 2 sheets of parchment paper and flatten with the palm of your hand forming a circle and smoothing it out with your fingers. If it is too thin, it won’t come off the parchment paper. But if it isn’t right, pick it up and roll it into a ball and start over. A tortilla press would come in handy here. I don’t have one. Yet. (Christmas hint.)

Preheat a non-stick or cast iron skillet. You can use oil or not, up to you. I like brushing high heat oil on the pan.

Place the tortilla on the skillet and cook about 1 minute on both sides.

Make your open faced taco and enjoy!


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