Lettuce Taco Wraps with Mango Slaw, and Cilantro-Basil Cashew Cream

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This past weekend I went out to Palm Sprimgs for the Coachella Music and Arts Festival. There is something about being in the desert that makes you feel so much further from Los Angeles than you really are. The energy is different, people are so relaxed and Palm Springs has never left the mid-century so it is an interior and architecture design inspiration mecca. I do have a point about tacos, so hang with me here. 🙂 Although, the line up was not filled with as many bands that I love as in past years there was still an abundance of fantastic music. Kanye came out during the Weeknd’s set and blew the lid of it, Odesza was a pheonominal, ACDC, although a one trick pony, does the trick really well, and Jack White made me love him because of how good of a live show he puts on. Other honorable mentions were Gorgon City, who’s live set at the Fonda a few months ago sounded way better, Ratatat was surprisingly on point, Kieza has wonderful stage presense, but questionable fashion choice and Brand New, a favorite of mine from when I was in my early teen years. Thumbs up to anyone who also loves Brand New!

 

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This was my thrid Coachella and one thing I notice about the festival is that it is really easy to forget to eat. Don’t get me wrong there is food everywhere but because you are constantly running across the massive polo fields to get to one show from another all day your focus is not on your stomach. On saturday I made it a priority to eat something and I settled on some amazing raw, vegan tacos called Verde Tacos from a vegan food stand next to the outdoor stage. I posted them on my instagram incase you want to see. The tacos were so good that I decided I wanted to recreate a lettuce taco myself. This recipe is slightly more fruity with the addition of mango and I have to say I am rather impressed with how awesome sauce the sauce is. But basically anything with cashew cream is awesome.

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Lettuce Taco Wraps with Mango Slaw and Cilantro-Basil Cashew Cream

April 23, 2015
Serves 2 people
Equipment
Vitamix, or blender
Prep time
20m

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Ingredients

  • Mango Slaw
  • 1
    Mango, peeled and julienned
  • 1
    carrot, peeled and jullienned
  • 1
    cucumber, jullienned
  • 1/2 Cup
    red onion, thinly sliced
  • 1
    lime, juiced
  • 1/2 Cup
    roasted cashews, chopped
  • 1/2
    avocado, sliced
  • Cashew Cream
  • 1/4 Cup
    fresh cilantro
  • 1/4 Cup
    fresh basil
  • 3/4 Cups
    cashews
  • 1/3 Cup
    coconut milk, from can
  • 2
    limes, juiced
  • 2 Tablespoons
    sweet thai chili sauce
  • 1-2 heads
    butter lettuce

Instructions

  1. For the mango slaw, prepare all ingredients as stated above and mix well in a bowl. Add the nuts and avocado right before serving. Cover the slaw and put inthe fridge while you make the cashew cream.

    For the cashew cream, put all ingredients in the blender in the order they are listed and turn on to puree into a smooth even consistency. It will be on the thicker side, so fell free to add more coconut milk if you prefer. I like it thick.

    Assembly: Toss the chopped cashews into the mago salw and toss. Then use two slices of lettuce for each taco, spread a little bit of the cashew cream on the top piece, fill with the mango slaw and add 1-2 slices of avocado. Repeat until you have about 4-6 tacos per person.

    CHOMP!