Portobello Mushroom Tacos with Creamy Cashew Cilantro Lime Sauce
INGREDIENTS
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1 cup roasted salted cashews
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1 large bunch cilantro, tough base stems removed
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Juice from 2 limes
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Zest from 1 lime
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1 teaspoon coarse sea salt
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1/4-1/2 cup filtered water
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12 ounces portobello mushrooms, stems removed and thinly sliced
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Juice from 1 lime
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2 teaspoons coarse sea salt
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Grapeseed oil or cooking spray
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1 radish, thinly julienned
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6 cilantro leaves
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6 street taco size corn tortillas or 6 hard taco shells
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