Pork Tacos with Cassava Tortillas, Cashew "Sour Cream," Pickled Cabbage, and Sweet Potatoes

 

Ingredients

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Cashew "Sour Cream"

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.75 cups cashews, soaked at least an hour, then drained

1 tablespoon lemon juice

1 teaspoon apple cider vinegar.25 teaspoon salt

.25 cups water, plus more if needed

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Pickled Cabbage

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.5 head cabbage, shredded (or .5 bag shredded cabbage)

1 small red onion, sliced very thinly and halved

1.5 teaspoons sea salt

.5 cup apple cider vinegar

.5 cup water

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Pork

 

1 pound pork tenderloin, diced into taco-sized cubes

2 teaspoons taco seasoning

1 tablespoon tomato paste

1 teaspoon Braggs liquid aminos

splash oil of choice

salt to taste

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Sweet Potatoes (optional)

 

2 medium sweet potatoes, diced small

2 teaspoons taco seasoning

1 tablespoon olive oil

salt to taste

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Cassava Tortillas

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1.5 cups cassava flour

.5 teaspoon salt

.25 teaspoon baking soda

3 tablespoons olive oil

1 teaspoon lemon juice

up to 1 cup warm water

 

 

Instructions

Make the pickled cabbage by mixing all of the ingredients together and pressing the cabbage and onions down to submerge as much of them as you can. As the mixture sits, more liquid will accumulate and will cover the cabbage and onions. Cover and let sit in the refrigerator for at least an hour.

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Blend all of the cashew sour cream ingredients in a high speed blender until creamy, adding water as necessary to obtain a smooth consistency. Transfer to a sealed container and place in the refrigerator.

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Sauté all of the pork ingredients on medium heat until meat is cooked through. Keep warm.

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Mix all of the sweet potato ingredients together, spread on a baking sheet, and bake at 400 degrees until browned, about 20-25 minutes depending on how small you diced them!

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Whisk the cassava flour, salt, and baking soda until combined. Add the olive oil and lemon juice and whisk again until you see mealy bits. Switch to a spatula. Add water and stir until you get a unified, slightly sticky tortilla dough. Divide the dough into 10 even pieces and cover with a towel. If you have a tortilla press, use that to flatten one piece at a time into a 6" disc. If you do not have a tortilla press, you can place a piece of parchment paper on either side of the ball then use a cutting board to flatten it. Carefully transfer tortilla to a heated skillet or crepe pan and, using medium-high heat, cook about 30 seconds on each side or until browned and dried out. Remove from pan and wrap in a towel and repeat with the next ball of dough. 

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To serve, place a few spoons of pork in each tortilla shell. Top with sweet potatoes, pickled cabbage, and a drizzle of cashew sour cream.

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