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September 18, 2014

Street Tacos with Cilantro Cream Sauce

Ken Botts, ecoveggy.com

  • These tacos will be a hit at any informal gathering. Plan ahead and make the cilantro cream sauce the day before. Ken Botts/ecoveggy.com 

Serves 4

Cilantro cream sauce ingredients
1 cup (225g) raw cashews
1/2 bunch of cilantro (coriander), including stems and leaves

Taco ingredients
2 large portobello mushroom caps, cleaned and diced
2 tablespoons organic tamari
1 tablespoon olive oil
1 green pepper, diced
1/2 small red onion, diced
1/4 cup (60g) organic corn (fresh, canned or frozen)
Cilantro (coriander) cream sauce (recipe above) 
12 four-inch corn tortillas (organic if available)
1/2 bunch of cilantro (coriander), coarsely chopped
Pico de gallo (salsa fresca)

Cilantro cream sauce

Place the cashews in a container, cover them with water (about 1 inch over the top of the cashews), cover and refrigerate them for at least four hours (or overnight).

Remove the cashews from the fridge, drain and add them to the blender. (Note: a Vitamix blender works best; if you have a regular blender, it will take a bit longer to get the cashew cream smooth.)

Add fresh, cold water to cover the top of the cashews, then add the cilantro stems and leaves.

Blend to a smooth consistency, pour into a container, cover and set in the fridge to chill and settle

Create the tacos

Clean and dice the portobello mushroom caps, place in a zip-close sandwich bag, add the tamari and massage the tamari into the mushrooms.

Dice the green pepper and onion.

Add the oil to a saucepan and heat it over medium heat. When the oil is hot, add the mushrooms with tamari. Heat and stir for about 5 minutes.

Add the green pepper, onion and corn, and continue to cook for another 5 minutes. After the mushroom, pepper, onion and corn mixture is cooked, turn off the heat and set aside.

Heat a large skillet over a high flame and heat the tortillas for about 20 seconds on each side. Assemble the tacos by adding about two tablespoons of the mushroom mixture on each tortilla, followed by a drizzle of the cilantro cream sauce.

Top with pico de gallo and cilantro to taste.

Serve and enjoy.

Tips/serving suggestions:

  • This recipe will make more than you need. You can refigerate the tacos for up to three days or freeze and defrost them for future use.
  • These street tacos are great for appetizers or can serve four people with three tacos each. Serve them with a side of rice and beans for a complete meal.

(Recipe and photo courtesy of Ken Botts of ecoveggy.com.)


All figures are per serving (assumes 4 servings).

Calories: 326
Fat: 24 g 
Carbs: 36 g
Fiber: 6 g
Protein: 12 g
Sodium: 947 mg