Ingredients
Scale
- 1 tablespoon butter or cooking oil
- 2 organic pasture raised eggs
- 1 tablespoon coconut milk
- 2 tortillas (I used Siete’s Cassava Flour Tortillas)
- 1 small handful arugula (or spinach)
- your favorite salsa- I like medium spiced
- 1/2 avocado, sliced and drizzled with 1/2 a lime to keep green
- hot sauce
- salt and pepper
- 1/2 lime, sliced in half
Cilantro Cashew Vegan Crema
- 2 cups raw cashews
- 1 large bunch of cilantro
- 2 scallions
- 1/2 teaspoon each salt and fresh black pepper
- 1 garlic clove
- 2/3 cup canned full fat coconut milk
- 1/2 of a lime, juice
Instructions
- In a non stick sauce pan, melt the butter over medium heat. Mix the eggs, coconut milk and a sprinkle of salt and pepper in a small bowl. Add eggs to pan and scramble the eggs.
- To toast the tortillas: I love to put one over the open stove flame for 30 seconds, each side. Love how the edges crisp up.
- To assemble the tacos. Arrange the tortillas on a plate. Top with arugula + scrambled egg. Top with your favorite salsa, fresh avocado, cilantro cashew cheese + hot sauce (is desired). **Squeeze some fresh lime juice on top – totally a personal preference.
Eat right away!
To make the crema
- Add the cashews in a small bowl. Pour enough boiling water over them to cover all cashews. Let soak for 25 minutes. Drain and let sit until you need them.
- In a food processor add the cashews, cilantro, scallions, salt, pepper + garlic clove. Process until it forms a paste and the cashews are in tiny pieces. While the processor is on low, add the coconut milk + lime juice. Taste test – you may need more salt.
- Store in a glass container in the refrigerator for 1 week.
*To make it spicy, add 1/2 – 1 teaspoon of red pepper flakes.
- Method: stove-top