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Smoky Portobello Tacos with Jalapeño Cashew Sauce & Spanish Rice
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2 or 4 Serving Dinner

Smoky Portobello Tacos

with Jalapeño Cashew Sauce & Spanish Rice

Tags: High-Protein <600 Calories Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
540
FAT
12g
CARBOHYDRATES
94g
PROTEIN
23g

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INGREDIENTS

  1. ½ cup Spanish rice
  2. ¼ cup cashews
  3. 1 garlic clove, peeled
  4. 1 lime, juiced
  5. 1 jalapeño, deseeded and roughly chopped
  6. 8 oz portobello mushrooms, thinly sliced
  7. 1 tbsp tamari
  8. 1 tbsp liquid smoke
  9. 6 corn tortillas
  10. 1 radish, trimmed and sliced into matchsticks
  11. 1 scallion, trimmed and thinly sliced
  12. 2 oz shredded red cabbage
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew), wheat
Tools: Large nonstick skillet, Blender, Small saucepan with lid
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
540
FAT
12g
CARBOHYDRATES
94g
PROTEIN
23g

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INSTRUCTIONS

1
Cook the Spanish rice

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.

2
Make the jalapeño cashew sauce

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.

3
Char the mushrooms

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.

4
Serve

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!

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