I always love Taco Tuesday, but I so often make the same types of Mexican dishes. I don’t love mushrooms, so to be honest, I was a little hesitant to make this Purple Carrot dish. However, it was SO good!! The liquid smoke gives the portobello mushrooms the most delicious smoky flavor and I loved the jalapeño cashew sauce with the Spanish rice. Variety is key with just about everything in life, but especially your diet. I love how Purple Carrot gives me the opportunity to try new fruits and vegetables that I don’t normally buy or make on my own.
You can use this link and the Live Lean discount code of “LiveLean” for $30 off your 1st box of meals!
- ½ cup Spanish rice
- ¼ cup cashews
- 8 oz portobello mushrooms
- 1 garlic clove
- 1 lime
- 1 radish
- 1 scallion
- 1 jalapeño
- 1 tbsp liquid smoke
- 1 tbsp tamari
- 4 whole wheat tortillas
- 2 oz shredded red cabbage
- 1 tbsp vegetable oil
- Salt and pepper
Preheat the oven to 400°F for the tortillas. Add the Spanish rice and 1 cup of 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.
Add the cashews and ¼ cup hot tap water to a small bowl. Soak nuts for at least 10 minutes. Thinly slice the portobello mushroom caps. Peel the garlic. Halve and juice the lime. Trim the radish and cut into matchsticks. Thinly slice the scallion. Deseed and roughly chop the jalapeño.
Add the cashews and their soaking water, garlic, lime juice, chopped jalapeño, and a pinch of salt and pepper to a blender. Blend the jalapeño cashew sauce until smooth.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced portobello mushrooms and let cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add the tamari and just 1 tsp of liquid smoke. Toss to coat, and cook for another 2 to 3 minutes.
Wrap the tortillas in tin foil and place in the oven to warm, 3 to 4 minutes. Top the warm tortillas with Spanish rice, smoky portobello mushrooms, sliced radish, sliced scallion, and shredded red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice. Buen provecho!