Mexican Tacos with Portobello Mushrooms and Spicy Vegan Sauce

Ingredients:

For the sauce:

Half a Jalapeno pepper – or more if you like it spicy
1 cup cashews, soaked for at least 3 hours (then drained)
1 cup water
1 tablespoon rice vinegar (or white wine vinegar)
1 tablespoon minced shallots
½ teaspoon garlic powder (or 1 clove of garlic)
½ cup peeled and chopped cucumber
Lemon juice
Sea salt and freshly ground black pepper
¼ cup chopped chives

For the toppings:
2 portobello mushroom caps (stems removed)
A drizzle of olive oil
A drizzle of soy sauce
A drizzle of balsamic vinegar
1 large avocado, sliced
1 cup chopped red cabbage
Handful of cilantro
1 thinly sliced ​​Jalapeno pepper, optional
6 tortillas, warmed in a dry pan or microwave

Directions:

1. Toast the Jalapeno peppers in a dry pan. Fry until the outer skin is browned. Remove from heat, place in a bowl, and cover with a kitchen towel or plastic wrap for 10 minutes. Once cool, peel off the skins (with your hands or a knife - the skin should come off fairly easily).
2. Remove the stems and seeds from the Jalapeno peppers. Place the peppers in a blender along with the cashews, water, vinegar, shallots, garlic, cucumber, lemon, salt, and pepper. Blend until smooth and creamy, adding more water if needed. Taste and season with salt, pepper, or lemon juice as needed. Stir in the chopped chives. Refrigerate until ready to use.
3. Slice the portobello mushrooms. Place on a plate and drizzle with olive oil, soy sauce, balsamic vinegar, and freshly ground black pepper. Use your hands to coat the mushrooms with the mixture (on all sides).
4. Heat a grill pan over medium-high heat. Cook the sliced ​​mushrooms on both sides (about 3-4 minutes per side).
5. Add the mushrooms, avocado, kale, cilantro, and sliced ​​jalapeño peppers (if using) to the tortillas. Serve with the vegan hot sauce you made earlier. Enjoy!

Yield: 2-3 servings
Recipe: loveandlemons.com