Recipe of the Week came on Taco Tuesday with 'Smoky Cashew Tacos With Cabbage and Avocado' (although I used Beyond Beef Crumbles this week)!

INGREDIENTS

FOR THE SMOKY PAPRIKA CASHEWS:

• 1 12-ounce bag whole raw cashews
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon coriander seeds
• 3/4 teaspoon agave nectar or cane sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon jalapeño or ground cayenne

FOR THE TACOS:

• 1 scallion, thinly sliced
• 1 lime, juice only
• 1 teaspoon seasoned rice vinegar
• 1/2 teaspoon agave nectar, optional
• Pinch sea salt
• 1/2 teaspoon olive oil or sesame oil
• 1/4 teaspoon smoked paprika
• 1/2 avocado, sliced into wedges
• Basil, mint leaves, or cilantro
• 2 or 3 soft corn tortillas, gluten-free if needed

PREPARATION

TO MAKE THE SMOKY PAPRIKA CASHEWS:

1. Preheat oven to 350°F.
2. In a large bowl, combine cashews and all of the other ingredients at once.
3. Once the cashews are completely coated in the seasonings, place them onto a baking sheet.
4. Cook in the oven for about 10-12 minutes until browned but not black.
5. Let them cool for about 5 minutes before eating. They will be super crunchy once they are completely cooled.

TO MAKE THE TACOS:

1. Mix first seven ingredients for the tacos in a small bowl with spoon until mixed well and cabbage is thoroughly coated. Set aside.
2. Warm tortillas in a pan on low heat, flipping once, or in the microwave for 20 seconds.
3. Layer the tortilla with herbs then cabbage, avocado, and a handful of smoky cashews.

AUTHOR & RECIPE DETAILS

Recipe and photos courtesy of Juli Novotny — entrepreneur, blogger, journalist, plant foodie, recipe developer and best of all, mother. You'll find all of her plant-based food creations, collaborations, and musings over at her blog, Pure Kitchen.