By Katie Mae, MS & Salsa by Mary McDougall

Ingredients

2 Medium-sized cooked sweet potatoes, mashed (any potato works)
2 Medium avocados, peeled and diced
1 Large firm ripe tomato, chopped
2 Tbsp Red onion, finely chopped
2 Tbsp Jalapeno, seeded, finely chopped
2 Tbsp Fresh cilantro, chopped
2 Tbsp Fresh lime juice
Dash Salt

Directions

Mash all ingredients together.

Grill/heat corn tortilla shells.

Stuff filling into (or onto) tortillas, also add some green salad ingredients!

SALSA

Ingredients

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2 Medium avocados, peeled and diced

1 Large firm ripe tomato, chopped

2 Tbsp Red onion, finely chopped

2 Tbsp Jalapeno, seeded, finely chopped

2 Tbsp Fresh cilantro, chopped

2 Tbsp Fresh lime juice

Dash Salt

Directions

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Combine all ingredients and toss gently to mix.

https://sweetsimplevegan.com/best-vegan-caesar-dressing/

INGREDIENTS:
1/2 cup raw cashews
1/2 cup water
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon dijon mustard
1/2 tablespoon vegan Worcestershire
2 teaspoons capers, drained
1 garlic clove
1/2 teaspoon sea salt, or to taste
1/8 teaspoon black pepper, or to taste

INSTRUCTIONS:
1. Bring a small pot of water to a boil. Once boiling, remove it from heat. Add in the raw cashews and allow them to soak for 20 minutes, or until softened.

2. Drain the cashews and add them into a high-speed blender along with the remaining ingredients, except for the salt and pepper. Process until smooth and season with salt and pepper to taste. Add more water if necessary to reach a dressing like consistency.

3. Store in an airtight container in the refrigerator for up to 1 week.