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.