To make the taco meat, I used Kimberly Snyder's soaked walnut taco meat from the Raw Taco Salad Recipe - walnuts soaked for 6 hours, cumin, coriander, and tamari. I made guacamole with avocado, lime, fresh cilantro, tomatoes, red onions, and cayenne pepper. The tortilla was amaranth flour (gluten free) and salt with water, but tortillas are much more challenging to make than I ever realized. I ended up with "tortilla fritters," most of them ended up being tiny pieces but I managed to make four or so that somewhat resembled a tostada shell for me to pile the ingredients on.
I set up a spread worthy of a king with chopped raw onions, lettuce, tomatoes, guacamole, "meat," and my tortillas to share with my friend Emma. It was absolutely delicious and definitely something I will make again.