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

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


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  • 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
  • 1/3 Cup
    coconut milk, from can
  • 2
    limes, juiced
  • 2 Tablespoons
    sweet thai chili sauce
  • 1-2 heads
    butter lettuce


  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.