Nut & seed meat tacos

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  1. Start by making 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 coriander and stir to combine. Check the mixture for seasoning and set aside.
  2. Make the spicy walnut meat: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, move it into a bowl and set aside.
  3. Make the cashew sour cream: drain the cashews and place them in a blender. 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 in the fridge.
  4. To serve: lay lettuce leaves on a platter.Divide the walnut meat among the shells. Then, scoop some corn salsa into each shell as well. Garnish each taco with some sliced avocado, cashew sour cream, a little chili and some chopped coriander.


Sweet corn salsa ingredients
  • 2 cobs of corn cooked
  • Juice of 1-2 limes
  • salt and pepper
  • 1/4 cup diced red onion
  • 150g of cherry tomatoes
  • A handful chopped coriander
  • Walnut meat ingredients
    • 1 cup of mixed, raw nuts + seeds : walnuts, almonds, sunflower seeds
    • sea salt + pepper
    • Spices: chilli powder, cumin, coriander
    • A little splash of olive oil
    • A little splash of tamari sauce
    • Cashew sour cream ingredients
      • 3/4 cup raw cashews, soaked for 3 hours or more
      • Juice of 1/2 a lemon
      • 1/4 cup of water
      • Splash of apple cider vinegar
      • Sea salt
      • To serve
        • 6-8 lettuce leaves or tacos tortillas
        • 1 ripe avocado, cut into slices
        • Lime wedges
        • Extra chilli powder
        • Extra chopped coriander

Recipe by Elisa Rossi

Adapted from Happy Skin Kitchen