Serves 4 (2 tacos each)

You will need:
Dehydrator & food processor
(If you choose to use ready-made taco shells, you will not need the dehydrator)

Salsa
1 mango
1/2 medium tangerine (juice of)
1 lime (juice of)
1 avocado
6 medium strawberries
1 bunch cilantro
1/2 c. chopped onion
1/4 c. olive oil
1 tbsp. sea salt

Taco shells
2 c. corn
1 c. chopped bell peppers
1/2 c. flax meal
1/3 c. water
1 tbsp. lime juice
1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. cumin

Taco shell preparation:

Mix all ingredients in food processor until smooth. Pour mixture onto 2 Teflex sheets on trays in dehydrator in 6" rounds for 8 total shells. Dehydrate at 105 degrees for 3-4 hours. Then, flip them onto another tray (without Teflex sheets) and dehydrate at same temperature for another hour or until they are firm but pliable. Fold each into a shell shape and continue to dehydrate at same temperature overnight.

Salsa preparation (do not prepare salsa until shells are finished dehydrating):

Skin mango and cut into very small chunks; place in a mixing bowl. Remove stems or greens from strawberries, slice thinly, and place in bowl with mango. Add chopped onion to bowl. Take tangerine and lime, and squeeze juice of both into bowl. Pour in olive oil and salt. Add avocado and mix with a spoon until all is evenly coated. Take 1/2 of the bunch of cilantro, remove leaves from stems and add to bowl. Cut up leftover stems in 1/8" segments, add to bowl and mix gently.

Add a generous amount of salsa to each taco shell, garnish with remaining cilantro and serve.

Source: Stephen Hauptfuhr, Mooi catering