Foodie Friday - Epic Taco Night


One of the tastiest meals I’ve had in a long time!! You have to make everything! ENJOY!


Epic Taco Night

Each recipe component is delicious and easily stands alone or can come together as an amazing meal! Enlist family members to each make one of the recipes and it will all come together in a flash! The corn chips take longer, but they are so worth the extra effort!


For the Corn Tortilla Chips:

3 cups organic frozen corn, thawed (you can use fresh, if you have it)

1 yellow, orange or red bell pepper, coarsely chopped

1 small sweet yellow onion, coarsely chopped

1 or 2 jalapenos, seeded (depends on your desired heat level)

1 or 2 limes, juiced

2 tsp cumin

1 - 2 tsp salt

1 cup ground golden flax seeds


Blend all ingredients except for the flax in a food processor until nearly smooth. Add the ground flaxseeds and continue processing until well combined.


For the best chips, use an offset spatula to spread the dough as thinly as possible onto three 14-inch lined dehydrator trays. Place in the dehydrator for around 6 hrs at 115 degrees. Flip the sheets over and gently peel away the liners. Use a pizza cutter or sharp knife to cut in chip shape and place them back into the dehydrator until crisp. This could take 6 - 12 hrs. Chips keeps well in an airtight container for a couple of weeks.


For the Taco Meat:

1 cup small lentils

2 cups water

1 pkg of organic taco seasoning 


Combine all ingredients into a heavy saucepan and bring to a boil. Cover and reduce flame to low and cook for 30 - 45 minutes (depending on the variety of the lentil).


For the Sour Cream:

½ cup raw cashews, soaked for at least an hour (I soaked mine overnight in the fridge)

1 lemon, juiced

2 cloves garlic

Good pinch of sea salt

Water to blend, as needed

Add all ingredients to a high speed blender and combine until smooth. This sour cream will keep well in the fridge for at least 5 days.


For the Fresh Salsa:

24 golden and/or red grape tomatoes

2 small heirloom or other variety of tomatoes

1 - 2 jalapenos, seeded (use the variety of your choice, and amount based on desired level of heat)

2 - 3 limes, juiced

Handful of cilantro

3 spring onions, or ¼ red onion, chopped

½ tsp salt

¼ tsp freshly cracked black pepper


Blend all ingredients in a food processor (or you can hand chop everything). Allow the salsa to sit in the fridge for at least an hour before eating, as the flavors will be more developed and tasty!


For the Guacamole:

2 ripe avocados

Fresh cilantro

Serrano (or jalapeno)

Diced tomatoes

Fresh lime juice

Red onions, diced

Garlic, minced

Sea Salt


I recommend you intuiting the amounts on each of the ingredients - for example, I use less red onion and more cilantro. Just mash those avocados and add the remaining ingredients to combine. Store in an airtight container in your fridge until you’re ready to enjoy!!

 

Penni Shelton