Mini Taco Salad Bowls
Author: 
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Peruvian inspired bean salad in a crispy taco shell with spicy cashew sour cream
Ingredients
FOR THE SALAD!
  • 3 stems of asparagus, blanched and chopped
  • 1 cup cooked lima beans
  • ½ pint cherry tomatoes, quartered
  • 1 scallion or green onions chopped
  • ¼ cup cilantro
  • ½ avocado, diced
  • 1 cup finely chopped romaine hearts
  • juice of 1 lime
  • ¼ teaspoon salt
  • black pepper to taste
FOR THE CHILI CASHEW CREMA!
  • 1 cup cashews, soaked 1 hour
  • 6 arbol chiles, seeded and soaked in water for 1 hour
  • juice of 1 lime
  • ¼ cup water from soaking chilis
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • 2 cloves garlic
FOR THE TACO SALADS!
  • 4-8 4” corn tortillas
  • 6 radishes, sliced
Instructions
FOR THE CASHEW CHILI CREMA!
  1. Blend everything together until smooth.
TO ASSEMBLE THE TACOS!
  1. To make the taco tortilla “bowls,” preheat your oven to 250. Turn a muffin or cupcake tin upside down and use the spaces between the cupcake molds to form the tortillas into the desired shape.
  2. Bake for 30-40 minutes or until crisp. It’s better to bake these slowly and at a low temperature to avoid any burnt flavor. When done remove from the oven and allow to cool.
  3. To build the salad, spoon in some of the bean salad into the tortilla bowls, garnish with some sliced radishes and a spoonful of the chile crema.
Recipe by Plant Craft at https://www.rachelcarr.com/mini-taco-salad-bowls/