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Taco Salad with Tortilla Crisps and Cashew “Sour Cream”

As promised, some photos from our trip. These are my favourites! Just looking at the photos again and making that collage made me want to go back so badly!

And for this week’s Food Matters Project weigh in… a deliciously healthy Taco Salad! Megan chose Greek “Nachos” with Feta Drizzle and as usual I had to change some things up!

How many veggies can you stuff in your face for dinner? I genuinely love testing out this question!

Nachos switched out for tortilla crisps to add a crispy crunch, loads of vegetables chopped into cute little cubes, and a creamy, tangy, cashew-based dressing. Instead of a base of nachos… I went for every fresh/local/organic vegetable I had on hand. The result was a tummy-pleasing bowl full of goodness. Yum!

Organic corn tortillas are gluten-free and don’t contain GMOs. Alright, so the cashew dressing doesn’t taste like sour cream – but it is light and creamy, tangy and nutty, and I use it as a sort of replacement for sour cream. I am sure you will enjoy it, especially if you are looking for a creamy vegan dressing/sauce option.

Reid added black beans to his for an extra hit of protein.

TACO SALAD WITH TORTILLA CRISPS AND CASHEW ‘SOUR CREAM’
serves 4

For the salad, mix in a large bowl:
1 medium-sized zucchini, chopped
3 small sweet bell peppers, chopped
3 large tomatoes, de-seeded and chopped
1 cup sweet corn
1/2 red onion, diced
5 green onions, sliced
1/2 cup cilantro, chopped
(optional) 1 cup black beans

For the tortilla crisps:
Slice 4 corn tortillas, brush with oil on a baking sheet and bake at 400 F for about 10 minutes, watching closely. Bake just until golden brown.

For the quick-guacomole:
Mash together 2 avocados, squeeze of lime juice, pinch of salt, 1 small clove garlic (minced), and 1/4 red onion (diced), a few tbsp fresh chopped cilantro

For the dressing, mix in a blender:
1/2 cup cashews (raw, and soaked first in water for 30 mins)
1/2 cup water
juice of 1/2 a lemon
2 tsp tahini
1 clove of garlic
salt to taste

10 comments… add one

  • Love the twist Erin. I’m sending this recipe to my vegan niece who is always looking for great ideas.

    Reply
  • Thanks Lexi! I hope she likes it :)

    Reply
  • I really like your version. I need to try this while the veggies are so perfect at the market.

    Reply
    • Yes! Do! The perfect market veggies were definitely my inspiration for this dish. Must pack as many veggies as I can into the rest of my summer meals before Fall is upon us!

      Reply
  • I love the cashew sour cream, super creative. I have yet to try that and I like the addition of black beans for a heartier dish. Your trip pictures are absolutely gorgeous!

    Reply
    • Thanks so much Margarita! Let me know what you think when you try the cashew sour cream :)

      Reply
  • Beautiful stuff Erin! Looks really delicious.

    Reply
    • Thanks Meg! I am dying to try your healthy cookies with chocolate ganache. Drool.

      Reply
  • I like how you switched it up from Greek to Mexican- equally delicious. With the tail end of the summer, I think everyone is trying to use up as many veggies as they can. Stuff your face before winter veg comes in!

    Reply
    • Exactly! All the veg I can eat before the sun leaves!

      Reply

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