Smoky Portobello Tacos
with Jalapeño Cashew Sauce & Spanish Rice
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- ½ cup Spanish rice
- ¼ cup cashews
- 8 oz portobello mushrooms
- 1 garlic clove
- 1 lime
- 1 radish
- 1 scallion
- 1 jalapeño
- 1 tbsp tamari
- 1 tbsp liquid smoke
- 6 corn tortillas
- 2 oz shredded red cabbage
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 400°F. Add Spanish rice and 1 cup (2 cups) 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. 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 ¼ cup (½ cup) hot water to a small bowl, and let nuts soak for at least 10 minutes. Thinly slice the portobello mushrooms. Peel the garlic. Halve and juice the lime(s). Trim radish(es) and slice into matchsticks. Thinly slice the scallion(s). Deseed and roughly chop the jalapeño(s).
Add cashews and their soaking water, peeled garlic, lime juice, chopped 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 (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms and cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add tamari and just 1 tsp (2 tsp) liquid smoke. Toss to coat, and cook for another 2 to 3 minutes. 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 cooked Spanish rice, smoky portobello mushrooms, sliced radish, sliced scallion, and red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice. Buen provecho!