Tacos Vegan Recipe

Inspired by Ophelia

Time1h

Serves4

corn tortilla, guajillo marinated portobello mushroom, cilantro and onion, spicy almond sauce

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Ingredients

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Taco Filling

8 units Corn tortillas

4 cups Portobello mushrooms

2 tbs Guajillo chili powder

1 tsp Watkins garlic powder

2 tbs olive oil

1 cup Cilantro

1 medium Red onion

Spicy Almond Sauce

1 cup Almonds

1 cup Water

2 tbs ReaLime juice

1 tsp Chili Flakes

1 to taste Celtic sea salt

Method

Prepare the Portobello Filling

Slice the Mushrooms

Clean the portobello mushrooms and slice them into thin strips.

Marinate the Mushrooms

In a bowl, mix olive oil, guajillo chili powder, garlic powder, and a pinch of salt. Add the mushroom strips and toss to coat evenly. Let marinate for at least 30 minutes.

Cook the Mushrooms

Heat a skillet over medium heat and add the marinated mushrooms. Cook for about 5-7 minutes, or until tender and slightly charred.

Prepare Toppings

Finely chop the red onion and cilantro.

Make the Spicy Almond Sauce

Prepare Almonds

Soak almonds in water for at least 2 hours. Drain and rinse.

Blend the Sauce

In a blender, combine soaked almonds, 1 cup of water, lime juice, chili flakes, and salt. Blend until smooth and creamy.

Adjust the Sauce

Taste and adjust seasoning if necessary.

Assemble the Tacos

Warm Tortillas

Warm the corn tortillas in a skillet or microwave until pliable.

Assemble Tacos

To assemble, place a generous amount of the cooked portobello mixture on each tortilla, top with chopped cilantro and onion, and drizzle with spicy almond sauce.

Serve

Serve immediately and enjoy!