Cornmeal Baked Avocado Tacos

Cilantro Lime Sauce:  ½ cup raw cashews  2 tablespoons chopped jalapeño  2 tablespoons chopped cilantro  2 tablespoons key lime juice   ½ cup water   1 clove garlic   salt and pepper

Cilantro Lime Sauce continued:  ½ cup water 1 clove garlic salt and pepper Corn Salsa: ½ cup corn ¼ cup chopped bell pepper 2 tablespoons chopped onion

Corn Salsa continued:  3 tablespoons chopped cilantro  1 tablespoon finely chopped jalapeño  1 small clove garlic minced  1 tablespoon key lime juice 2 limes  salt and pepper

 Tacos:  ¼ cup cornmeal  1 teaspoon cayenne  ¼ teaspoon paprika  ½ teaspoon garlic powder  ½ teaspoon chili powder

Tacos continued:   salt and pepper  coconut oil spray  2 avocados sliced  3-4 tablespoons unsweetened plain almond milk  8 corn tortillas  sriracha or hot sauce (optional)

Cilantro lime sauce: Soak cashews water for at least an hour.  Drain water. Blend cashews, fresh water, jalapeño, cilantro, garlic, lime juice, salt, and pepper in a blender  until smooth and creamy.

Corn salsa: Combine corn, bell pepper, onion, cilantro, jalapeño, garlic, lime juice, salt, and pepper in a container. Let sit in fridge to combine flavors.

Tacos: Set out a baking sheet with aluminum foil. Spray coconut oil spray on it. In a bowl, combine cornmeal and spices. In another bowl pour almond milk.

Take sliced avocado slices and carefully put into the almond milk, then the cornmeal mixture. Lay pieces on the oiled aluminum foil.

Bake at 450° for 5 minutes, then flip and bake for another 5 minutes. Warm tortillas on stovetop or in microwave.

 Place avocado slices on corn tortillas. Spoon corn salsa next to avocado slices. Drizzle cilantro lime sauce and sriracha or hot sauce.

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