This recipe is for refreshing raw vegan tacos made fresh pico de gallo, and homemade chipotle pili nuts sauce. A delicious wholesome dish that is vibrant, healthy and easy to make.
1 medium or half large savoy cabbage
Pico de gallo with avocados:
2 tomatoes (chopped in cubes)
1 avocado(chopped in cubes)
1 onion (finely chopped)
1 small bunch of coriander (finely chopped)
juice of half lime
Chipotle cream ingredients:
50g Turmeric & Ginger Pili Nuts
1 chopped yellow or orange pepper
1 cup chopped green onion
3 tablespoons olive oil
1 tablespoon oregano
1 tablespoon cumin
½ tablespoon cayenne pepper
½ tablespoon agave syrup
¾ teaspoon sea salt
1/2 teaspoon paprika
Wash cabbage and carefully peel the cabbage leaves apart.
Combine the pili nuts, green onions, olive oil, salt, and all spices into the bowl of a food processor. Pulse in blender or food processor until smooth sauce-like consistency. Cut all the ingredients for the pico de gallo, mix well and set aside. Spread the chipotle cream on all of the cabbage leaves, should be around 1 tablespoon each. Then start filling up with the pico de gallo. The last touch would be to use the remaining 20g of pili nuts to sprinkle on top of tacos and your meal is ready to eat. Enjoy!