SPICY TACOS with NACHO CHEEZE

After all the sweets that I have posted lately, here is a new savory dinner recipe. Spicy tacos with nacho cheeze. The tacos are made of fresh romaine lettuce filled with a mix of delicious fresh raw veggies as red bell pepper, cucumber, corn, red onion, green onion and cherry tomatoes marinated in lemon juice, paprika powder, sea salt and jalapeno chilis. These tacos are low fat, raw vegan and prepared in a second. You can fill them with whatever your heart desires and eat them plain, top them with a raw cheeze, salsa or guacamole.

I was in the mood for something hearty with my tacos, so I made a raw nacho cheeze. The nacho cheeze turned out awesome. It is creamy, rich in taste and even ages in the fridge - I like it better than the original and eat it with all kinds of raw salads or cut veggies. Have fun preparing these cute healthy hearty tacos-I am sure you will love them :)

SPICY TACOS with NACHO CHEEZE

Serves 2 (for dinner)

Tacos

2 small heads of romaine lettuce
1 english cucumber, 2 cups cherry tomatoes, 2 red bell peppers, 1 cup white mushroom, 1 bunch green onion, 1 medium red onion, all diced
1/2 cup organic raw corn
1/2 jalapeno chili, juice of 1 lemon, 1/2 t paprika powder, 1/2 t sea salt

Nacho cheeze

1 cup raw macadamia nuts (or raw cashews), soaked overnight

1 red bell pepper, 1/2 medium red onion, all diced

1/2 t tumeric, pinch of sea salt, juice of 1/2 lemon, 2 T water

For the tacos, mix diced cucumber, tomatoes, bell pepper, mushrooms, onions and corn. In a small bowl, whisk together lemon juice, paprika powder, sea salt and finely diced chilis and pour over mixed veggies. Let marinate for 30 minutes at room temperature.
For the nacho cheeze, blend nuts with bell pepper, onion, tumeric, sea salt, lemon juice and water. 
Fill mixed spicy veggies into romaine leaves and top with nacho cheeze.

Enjoy!