Just because they're not authentic doesn't mean they're not delicious.
3 cups fresh corn
3/4 cups finely ground flaxseed
1 tablespoon lime juice
1 red bell pepper
1 tablespoon ground chili powder
1 1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne
2 tablespoons nutritional yeast
Filling: 1 portobello mushroom, 1 cup sunflower seeds soaked 2 hours, 1 cup sun-dried tomatoes, 1 tablespoon apple cider vinegar, 1 tablespoon agave nectar, 1 tablespoon cumin, 1 jalepeno chopped, 2 tomatoes, 1 handful fresh cilantro and 1 teaspoon sea salt
Sour cream: 2 cups cashews, soaked 4-6 hours, 1 cup water, 1/2 cup olive oil, 3 tablespoons lemon juice and 1 1/2 teaspoon salt
Spinach: 3 cups spinach and olive oil to coat
Start with the taco shells. Go ahead and blend all of the ingredients, except the flaxseed, in a high-speed blender or food processor. Transfer the mixture to a bowl and mix in the flaxseed.
Spread this mixture onto a teflex sheet or parchment paper in 6 inch circles. Dehydrate for about 4-6 hours or until tortillas or ready to flip (or bake at 200 degrees for 30-40 minutes.
Then dehydrate for another 4-6 hours (or bake another 30-40 minutes.) - but here is how we're going to get the fun taco shape. Just carefully drape each tortilla over two bars of wire dehydrator or oven rack.
Now let's make the filling. In a food processor, grind the sunflower seeds, sun-dried tomatoes, apple cider vinegar, agave nectar, cumin, and salt until well combined. Add water a few tablespoons at a time and process until you have a dough-like consistency. Then add your fresh tomatoes, jalapeno, cilantro, and mushroom, and purse a few more times to combine, but still keep it a little chunky.
To make the sour cream, just strain the cashews that have been soaking, blend all of the ingredients until it's consistently smooth, and then pop it in the fridge until firm.
To make the spinach topping, just roughly chop your spinach leaves, places them in a bowl, toss it with a little olive oil, and salt and pepper. Then set this bowl aside for about 20 minutes to soften them up a little.
Now, assemble the tacos. Holding your taco shell in one hand, spread 1-2 tablespoons of your filling, then top with spinach, a drizzle of your sour cream, and some sliced avocado.