Corn Tortillas:
2 cups fresh corn kernals
1 cup flax seed
1 tsp sea salt
juice of one lime
coconut oil, warmed to liquid
sea salt

Taco "meat":
2 cups walnuts, soaked and dehydrated
1 cup nutritional yeast
2 garlic cloves
1 Tbsp cumin
1 Tbsp chili powder
1/4 tsp chipotle powder
1/2 tsp sea salt

Almond "queso fresco":
1 1/2 cup almonds, soaked at least 6 hours and drained
juice of 1 lemon
1/2 tsp sea salt or to taste
filtered water

Chili almond sauce:
1/2 cup almond butter
1 small dried chipotle chili, soaked for 1/2 hour and drained, seeds removed
1 date, pitted
1 clove garlic
1/3 cup filtered water
2 Tbsp lime juice
2 sundried tomatoes
1/4 tsp sea salt or to taste

Toppings:
1 head romaine lettuce, chopped
about 30 cherry tomatoes, halved
1 bell pepper, diced small
1/2 cup chopped cilantro
1 bunch scallions, sliced
2 avocadoes, sliced

hot sauce* to serve