- Prep Time: 15m
- Cook Time: 12m
- Serves: 2 people
Ingredients
Taco filling
- Olive oil
- 2 portobello mushrooms sliced
- 150 grams tofu sliced thinly
- 1 red onion sliced thinly
- 2 garlic cloves minced
- 1 cup sliced capsicum red and green
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground chilli
- 1/2 teaspoon of salt
- 8 corn tortillas warm
Tomato salsa
- 1 tomato finely diced
- 1/4 red onion finely diced
- juice of 1/2 lime
- 1 pinch salt
Guacamole
- 1 avocado
- 1/4 tomato finely diced
- 1/4 red onion finely diced
- juice of 1/2 lime
- 1 pinch salt
Coriander cashew cream
- 1 cup cashew nuts soaked in water for 5 hours
- 1/2 cup water
- 1 pinch salt
- 1/4 cup fresh coriander
- juice of 1/2 lemon
Instructions
- First prepare the cashew cream. Drain soaking water from the cashews. Place all ingredients in a blender and blend until it’s creamy. Set aside.
- To make the salsa, simply combine all ingredient in a bowl and set aside.
- To make the guacamole, mash the avocado with a fork and add the remaining ingredients. Set aside.
- For the taco filling, heat 2 tablespoons of olive oil in a frying pan, add the tofu and fry for 2 minutes or until golden. Add the mushrooms, onion, garlic and spices and cook for 5 minutes. Add the sliced capsicum and cook for another 5 minutes. Season with salt.
- To assemble the tacos add 2 spoonfuls of the taco filling on top of each tortilla. Then top with a small spoonful of the tomato salsa, guacamole and coriander cashew cream. Add a few drops of tabasco sauce (optional).
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