We are excited for you to try these raw tacos with spicy nut crumble and sweet corn ceviche salsa!

Prep Time: 25 minutes



  • 1 head of cabbage with leaves removed and cut into respectable taco shells
  • 6 to 8 Swiss chard leaves, de-veined and cut into palm-size pieces

Sweet Corn Ceviche Salad

  • 2 cobs of corn, kernels removed
  • Juice of 1-2 limes
  • Salt and pepper to taste
  • 1/4 cup diced red onion
  • 1/2 pint grape tomatoes, quartered
  • Small handful of chopped cilantro

Spicy Nut and Seed Crumble

  • 1 heaping cup of mixed, raw nuts (We’ve used walnuts, almonds, and sunflower seeds.)
  • Sea salt and pepper
  • 1 tablespoon taco seasoning
  • 1 teaspoon avocado oil

Cashew Sour Cream

  • 3/4 cup raw cashews, soaked for 3 hours or more
  • Juice of 1/2 lemon
  • Tiny splash of apple cider vinegar
  • Big pinch of sea salt
  • 2-3 tablespoons of filtered water

Extra Ingredients

  • 1 ripe avocado, cut into slices
  • Extra taco seasoning
  • Extra chopped cilantro


Sweet Corn Ceviche Salad

  1. In a medium bowl, combine the corn kernels, lime juice, salt, pepper and red onion.
  2. Toss to combine.
  3. Let sit for about 15 minutes, stirring here and there.
  4. Add tomatoes and cilantro and stir to combine.
  5. Check the mixture for seasoning, add seasoning as preferred.
  6. Set mixture aside.

Spicy Nut and Seed Crumble

  1. Put all nuts and seeds into a food processor.
  2. Pulse mixture until it becomes the consistency of chunky paste.
  3. Season to your liking.
  4. Scrape into a bowl and set aside.

Cashew Sour Cream

  1. Drain the cashews and place them in a blender pitcher.*
  2. Add all other ingredients and blend on high until a smooth paste consistency is achieved.
  3. You may have to scrape down the sides a couple times and add some extra water.
  4. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or in a squeeze bottle in the fridge.

*You could also prep your sour cream in a food processor instead of a blender.  It just might be a touch more chunky – still so tasty though.

To Serve:

  1. Lay the cabbage leaves on a platter
  2. Line cabbage leaves with Swiss chard pieces.
  3. Divide the spicy nut + seed mixture among the shells.
  4. Scoop some corn salsa into each shell.  (You will probably have extra!)
  5. Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili, and some extra cilantro.