….by One Green Planet



  • 1 package taco shells

Cashew Sour Cream:

  • 1 cup raw cashews
  • 1/2 cup water
  • 1 lemon, juiced
  • Splash of apple cider vinegar
  • 1/2 tsp sea salt

Spicy Bean Chili:

  • 2 cans Mexi Beans
  • 1 can diced tomatoes
  • 2 red chillis, chopped
  • 1/2 red onion, sliced
  • 8 mushrooms, sliced
  • 1 corn cob
  • 1 handful fresh coriander leaves, chopped

Spicy Rice:

  • 2 cups brown rice
  • 1 tsp cayenne pepper
  • 3 tsp turmeric


  • 2 avocados, peeled and chopped
  • 1 lime, juiced
  • 1 handful fresh coriander leaves, chopped (or continental parsley if you can’t find coriander)
  • 1/2 red onion, diced
  • Corn from 1 cob
  • Jalapeños, chopped


Make the Cashew Sour Cream:

  1. Add all ingredients to blender and allow to soak for an hour (or as long as possible while you are making the other dishes).
  2. Blend on high-speed until smooth and creamy.

Prepare the Bean Filling:

  1. Slice corn from the cob and toss all ingredients (except coriander) into a large pot over medium heat.
  2. Allow to simmer for ten minutes or so.
  3. Remove from heat and stir coriander leaves through.

Make the Spicy Rice:

  1. Cook rice as per packet instructions, adding spices to the rice as it cooks.

Assemble Tacos:

  1. Warm taco shells slightly in a moderate oven (optional) and serve with a tray of salad (sliced lettuce, cucumber and cherry tomatoes) and bowls of bean chilli, spicy rice, sour cream and guacamole.  Oh and napkins!  These things can get messy.
  2.  Chillax and enjoy a taco fiesta with your favorite amigos.