Smoky Portobello Tacos

Preheat the oven to 400°F for the tortillas. Add Spanish rice and 1 cup water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes. In a small bowl, soak cashews in ¼ cup hot water for 10 minutes. (4-serving meal: use 2 cups water, ½ cup hot water) TIP: The oven will be used to warm the tortillas. If you prefer, you can use a toaster oven or microwave instead.

Add cashews and their soaking water, garlic, lime juice, jalapeño, and a pinch of salt and pepper to a blender. Blend the jalapeño cashew sauce until smooth. TIP: If you prefer more garlic, add another clove.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add portobello mushrooms and cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add tamari and just 1 tsp liquid smoke. Toss to coat, and cook for another 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil, 2 tsp liquid smoke) TIP: Reserve the remaining liquid smoke for your own use.

Wrap tortillas in foil and place in the oven to warm, 3 to 4 minutes. Top warm tortillas with rice, mushrooms, radish, scallion, and red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice. ¡Buen provecho!