Fresh Baja Taco Boats being served at Ani's workshop

A delicious recipe I taught at the first ever raw food workshop in Phuket, Thailand. It was a packed house, standing room only. A great day of fun, food, and new friends.

Baja Fresh Taco Boats Filled with with Cilantro Cashew Cheeze, Fresh Corn and Tomato Salsa, and a Ground Almond Taco Meat
(makes 4 servings)

GROUND ALMOND TACO MEAT

• 1 cup almonds
• 1 Tablespoon olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/8 teaspoon  sea salt

CILANTRO CASHEW CHEEZE

• 1 1/2 teaspoon garlic
• 1/2 teaspoon sea salt
• 1 cup cashews
• 2 Tablespoons lemon juice, fresh, from about 1 lemon
• 1/4 cup packed cilantro leaves
• 1/4 cup water, as needed

SALSA

• 1/2 cup tomatoes, diced
• 1/2 cup corn kernels, cut off cob
• 2 Tablespoons cilantro,  chopped
• 1/4 teaspoon minced garlic
• 1/2 teaspoon chopped green chilies, to taste
• 1/8 teaspoon sea salt

BOATS AND TOPPING

• 12 small romaine leaves
• 1 avocado, pitted, sliced

To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

To make salsa, mix ingredients in a bowl. Set aside.

To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.

5 Responses to “Baja Fresh Taco Boats Filled with Cilantro Cashew Cheeze, Fresh Corn and Tomato Salsa, and a Ground Almond Taco Meat”

1. Ani on TV in Thailand « My Blog says:

   March 8, 2010 at 1:37 am

   [...] This segment aired on Thailand’s NBT Television on January 29th, 2010. I’ll show you just how easy it is to make these fresh raw food Baja Taco Wraps. [...]
2. Liz says:

   March 26, 2010 at 1:25 pm

   These are awesome!!! I’ve already made these on 3 different occasions and everyone (raw and unraw) loved them. They are great to make up seperately and store in the fridge to have a yummy meal on hand when in a rush. Sooo tasty!!
   p.s. I made these and real taco meat one night for guests, and even the meat-eaters preferred Ani’s over the gross cow meat! woo-hoo
3. sarah says:

   March 29, 2010 at 2:00 pm

   Those taco boats look amazing! Can’t wait to try them!
4. robert says:

   April 11, 2010 at 11:23 pm

   OMG, myself and my partner started the raw foods eating last week, 7 days and counting, and these taco’s are simply the best thing since sliced bread….and yes we are both craving bread. Its sooo simple that i make this nearly everyday…thanks Ani
5. Loaded raw chilly chili « Almost Vegan says:

   July 2, 2010 at 11:35 am

   [...] from her new book, Ani’s Raw Food Essentials, while the taco nut meat, squash “rice,” cashew cheeze, and red pepper-corn salsa are variations on recipes from Ani’s Raw Food Kitchen. I won’t kid [...]