These hand-held beautiful little snacks are a great addition to your next canape menu. They're made using a flax-and-pepper-based raw taco shell and topped with salsa, guacamole, cashew sour cream and cilantro.
Chef's notes
This recipe makes 10 taco shells as hors d'oeuvres or 4 to 6 entree size shells.
Steps
1
Assembling the Tacos
Ingredients
1 recipe Sweet Pepper Crisps (scored into small taco size and pliable)
1 cup fresh salsa of choice
1 cup fresh Guacamole
1/2 cup Cashew Sour Cream
fresh cilantro leaves, to garnish
fresh lime wedges, to garnish
First, gather and prepare your mise en place. Including the making of the Sweet Pepper Crisps.
To assemble the tacos, layer on each some Salsa Borracha (or salsa of choice), Guacamole, and a dollop of Cashew Sour Cream.
Top each taco with cilantro leaves and serve with lime wedges.
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