street_tacos

 

By EcoVeggy

There are two parts to this recipe; the tacos and the cilantro cream sauce. I recommend that you make the cilantro cream sauce ahead of time to let it settle and chill in the fridge.

Ingredients – cilantro cream sauce

  • 1 cup of raw cashews
  • water
  • 1/2 bunch of cilantro, stems and leaves

Preparation – cilantro cream sauce

  1. Place cashews in a container, cover with water (about 1 inch over the top of the cashews), cover and refrigerate for at least four hours or overnight.
  2. Remove cashews from the fridge, drain and add to the blender (Note: a Vitamix blender works best. If you have a regular blender it will take a bit longer to get the cashew cream smooth).
  3. Add fresh cold water to cover the top of the cashews.
  4. Add cilantro stems and leaves.
  5. Blend to a smooth consistency, pour into a container, cover and set in the fridge to chill and settle.

Note: This recipe will make more than you need. You can refrigerate for up to three days or freeze and defrost for future use.

Ingredients – tacos

  • 2 large portabello mushroom caps, cleaned and diced
  • 2 tablespoons of organic tamari sauce
  • 1 tablespoon of olive oil
  • 1 green pepper, diced
  • 1/2 small red onion, diced
  • 1/4 cup of organic corn (fresh, canned or frozen)
  • Cilantro cream sauce (recipe above)
  • 12 – 4″ corn tortillas (organic if available)
  • 1/2 bunch of cilantro, coarsely chopped
  • Pico de Gallo

Preparation – tacos

  1. Clean and dice the portabello mushroom caps, place in a ziplock sandwich bag, add tamari sauce and massage the tamari into the mushrooms.
  2. Dice the green pepper and onion.
  3. Add oil to a sauce pan and heat over medium heat. When the oil is hot add the mushrooms with tamari sauce. Heat and stir for about 5 minutes.
  4. Add in the green pepper, onion and corn – cook for another 5 minutes.
  5. After the mushroom, pepper, onion, corn mix is cooked, turn off heat and set aside.
  6. Heat a large skillet over a high flame and heat the tortillas about 20 seconds on each side.
  7. Assemble the tacos by adding about two tablespoons of the mushroom mixture on each tortilla, followed by a drizzle of the cilantro cream sauce, top with Pico de Gallo and cilantro to taste – serve and enjoy!

These street tacos are great for appetizers or can serve four people with three tacos each. Serve them with a side of rice and beans for a complete meal. Please let me know how you like them.

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