8 medium potatoes
2 teaspoons coconut or avocado oil
1 teaspoon Celtic sea salt, divided
1 avocado, diced
1 cup cherry tomatoes, halved
1 cup diced onion
½ cup cilantro, chopped
raw taco filling:
2 cups walnuts
1 tbsp cumin
1½ tsp coriander
1 tsp chili powder
2 tbsp organic coconut aminos (or tamari or Bragg's Amino Acids)
cashew sour cream:
1 cup raw cashews
½ cup water
juice of 1 lemon
splash apple cider vinegar
½ tsp Celtic sea salt
First, blend all ingredients for the cashew sour cream until smooth and chill in the fridge while you prepare the rest of the salad.
Preheat the oven to 375°F. Peel and slice the potatoes into rounds that are ¼ inch to ½ inch thick. Toss them with the coconut oil and ¼ teaspoon of the sea salt. Lay the potatoes flat on a baking parchment-lined baking tray. Bake for 20 minutes, flip, and then bake for 10 more minutes.
While the potatoes bake, combine the avocado, tomato, onion, cilantro, and the juice of both limes in a small mixing bowl.
Put the walnuts in a food processor or high-speed blender, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the count aminos or tamari and mix again.
Arrange the cooked potato slices in a pile on a serving plate. Top with the avocado salsa and add dollops of cashew sour cream and raw taco filling. Season with the remaining sea salt and enjoy!