Smoky Portobello Tacos

Yields 8 tacos

• 1 cup Spanish rice
• 1/2 cup cashews
• 16 oz portobello mushrooms
• 2 garlic clove
• 2 limes
• 2 radishes
• 2 scallions
• 2 jalapeños
• 2 tbsp liquid smoke
• 2 tbsp tamari
• 8 whole wheat tortillas
• 4 oz shredded red cabbage
• 2 tbsp vegetable oil
• Salt and pepper

1

 

Cook the Spanish rice

Preheat the oven to 400°F for the tortillas. Prepare Spanish rice according to box/package.

2

 

Prepare the produce

Add the cashews and ½ cup hot tap water to a small bowl. Soak nuts for at least 10 minutes. Thinly slice the portobello mushroom caps. Peel the garlic. Halve and juice the limes. Trim the radishes and cut into matchsticks. Thinly slice the scallions. Deseed and roughly chop the jalapeños.

3

 

Make the jalapeño cashew sauce

Add the cashews and their soaking water, garlic, lime juice, chopped jalapeño, and a pinch of salt and pepper to a blender. Blend the jalapeño cashew sauce until smooth.

4

 

Char the portobello mushrooms

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced portobello mushrooms and let cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add the tamari and just 2 tsp of liquid smoke. Toss to coat, and cook for another 2 to 3 minutes.

5

 

Serve

Wrap the tortillas in tin foil and place in the oven to warm, 3 to 4 minutes - or you can cook them over a gas stove about 30 seconds each side. Top the warm tortillas with Spanish rice, smoky portobello mushrooms, sliced radish, sliced scallion, and shredded red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice.