INGREDIENTS
4 cups
potatoes
1/2 head
cauliflower
4 cups
cabbage
2 cups
cashew milk
1 tbsp
apple cider vinegar
1 1/2 cups
almond flour
3/4 cup
almond flour
1/2 cup
cornmeal
1/2 cup
ground pepitas
2 tsp
cumin
1 tsp
chili powder
1 tsp
garlic powder
1/2 tsp
sea salt
8
corn tortillas
1 serving
tangy dill crema
1 serving
hot sauce