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

Smoky Portobello Tacos

with Jalapeño Cashew Sauce & Spanish Rice

Tags: Gluten-Free, <600 Calories, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
490
FAT
10g
CARBOHYDRATES
90g
PROTEIN
14g

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INGREDIENTS

  1. ½ cup Spanish rice
  2. ¼ cup cashews
  3. 8 oz portobello mushrooms
  4. 1 garlic clove
  5. 1 lime
  6. 1 radish
  7. 1 scallion
  8. 1 jalapeño
  9. 1 tbsp tamari
  10. 1 tbsp liquid smoke
  11. 6 corn tortillas
  12. 2 oz shredded red cabbage
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut (cashew)
Tools: Large nonstick skillet, Blender, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
490
FAT
10g
CARBOHYDRATES
90g
PROTEIN
14g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the Spanish rice

Preheat the oven to 400°F. 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. TIP: The oven will be used to warm the tortillas. If you prefer, you can use a toaster oven or microwave instead.

2
Prepare the produce

Add cashews and ¼ 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. Trim radish and slice into matchsticks. Thinly slice the scallion. Deseed and roughly chop the jalapeño.

3
Make the jalapeño cashew sauce

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.

4
Char the portobello mushrooms

Heat 1 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 liquid smoke. Toss to coat, and cook for another 2 to 3 minutes. TIP: Reserve the remaining liquid smoke for your own use.

5
Serve

Wrap tortillas in foil and place in the oven to warm, 3 to 4 minutes. Top warm tortillas with rice, 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!

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