Fiesta Lime Chicken Tacos

NOTES

• Pineapple Salsa:
  200g diced pineapple
  1 cup diced red bell peppers
  1⁄2 cup diced red onion
  1 diced jalapeno pepper, optional 4 Tbs. chopped cilantro
  2 tsp. lime juice
  Dash ground ginger
  Dash ground cumin
  2 tsp. avocado or olive oil
  8 corn tortillas
  Toppings per serving:
  2 Tbs. Cashew Sour Cream
  1⁄2 cup butter lettuce, chopped. 1⁄2 cup unsalted cashews 1 Tbs. lemon juice
  1⁄2 Tbs. olive oil
  1⁄4 tsp. sea salt. 1⁄4-1⁄2 cup water
  1. Soak the cashews in water for 30+ minutes.
  2. Drain the cashews and add to a high-powdered blender. Add the lem-
  on juice, olive oil, sea salt and 1⁄4 cup water.
  3. Blend on high adding an additional
  1⁄4 cup water if the mixture is too thick. It should be a pourable consistency, but not too runny. Pour into a sealed container and store in the fridge. Keeps in the fridge up to one week.

  Kailyn Smith • 2019-05-11