- 1 pound 90% lean ground beef
- Quick-pickled jalapeño
- 12 almond flour or cassava flour tortillas (we use Siete brand)
- 2 avocados, halved, pitted, and diced.
- Bunch cilantro
- 2 limes, cut into 12 wedges
For the salsa
- 1 large tomato, diced
- ¼ of a red onion, finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon cilantro leaves, minced
- Pinch kosher salt
For the taco seasoning
- 2 packets Instant Beef Bone Broth
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- Pinch cayenne
For the cashew queso
- 1 cup raw cashews
- ¼ cup carrot, peeled and roughly chopped
- 1 cup plus 1 tablespoon coconut milk
- 3 heaping tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1½ teaspoons lemon juice
- ¼ teaspoon salt
Make the cashew queso
Microwave the carrot on high in a microwave safe bowl until fork tender, about 2 minutes. Heat the coconut milk in a small saucepan over high heat. In a medium heat-proof mixing bowl, add the cashews and carrot. When the coconut milk comes to a rolling boil, pour over cashews and carrot. Set aside and let soak for 10 minutes.
Make the salsa
In a small mixing bowl, combine the tomato, onion, vinegar, and cilantro. Stir to combine. Season with salt to taste. Set aside.
Season and cook the beef
In a small bowl, combine the contents of the instant broth packets with the spices. Stir to combine. Heat a medium pan over medium-high heat. Add the ground beef and cook until beginning to brown, about 2–3 minutes. Break up the beef into chunks with a spatula and stir. Continue to cook until beef is no longer pink throughout. Add the taco seasoning mix and a ¼ cup of water and stir to combine. Cook until the liquid is mostly cooked off, about 1–2 minutes more. It’s alright if there’s some liquid in the pan, it will thicken into a sauce as it sits. Remove from heat and continue to stir for 1 minute to thoroughly combine.
Blend the cashew queso
Add the cashews, carrot, and the soaking liquid to a single serve blender or food processor. Add the nutritional yeast, garlic powder, lemon juice, and salt. Blend on high for 2 minutes. If needed, add coconut milk to thin the mixture—1 tablespoon at a time—until it’s thick but runny like real queso.
Assemble and serve
Heat a comal or skillet over medium-high heat. Heat the tortillas on each side for the recommended amount of time on the tortilla packaging—we like ours a little crispy so we did 30 seconds on each side. Add the beef, then top with queso, salsa, pickled jalapeños, avocado, and cilantro.