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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