Mushroom Street Tacos with Cilantro Cream Sauce

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 2 tacos

Ingredients

4 cups Cremini mushrooms
2 tablespoons Tamari sauce (gluten-free soy sauce)
1 tablespoon Olive oil
1 cup Green bell pepper, diced
½ cup Red onion, small diced
¼ cup Corn, fresh, canned or frozen
24 Corn tortilla shells, 4 inch
½ cup Fresh cilantro, coarsely chopped
1 cup Pico de Gallo

Cilantro Cream
1 cup Raw cashews
2 1/2 cups Water, divided
½ cup Cilantro stems and leaves
1 tablespoon Salt

Preparation

Preparation
1. Clean and dice the mushrooms and place in a zip lock bag or shallow pan. Add the tamari to the mushrooms and let marinate for at least one hour.
2. Add oil to a saucepan and heat over medium heat. When the oil is hot add the mushrooms with tamari sauce. Cook and stir often for about 5 minutes.
3. Add bell peppers, onion, and corn and cook for 5 more minutes; remove the pan from heat and stir in chopped cilantro.
4. Heat a clean, large skillet over a high flame and heat the tortillas about 20 seconds on each side.
5. Assemble tacos with 2 tablespoons of mushroom mixture, then top with cilantro sauce and Pico de Gallo.

Cilantro Cream Sauce
1. Place cashews in a saucepan and cover with 1 ½ cups of water (make sure all cashews are covered with water). Bring the water to a boil and once it has reached a rolling boil, remove from heat and cover the cashews for 30 minutes, until softened.
2. After 30 minutes, drain and reserve liquid. Add cashews, 1 cup of reserved liquid, cilantro, and salt to a blender. Blend until smooth.
3. Refrigerate until ready to use.

Nutrition information

Calories: 249 Total Fat: 11g Saturated Fat: 2g Monounsaturated Fat: 6g Polyunsaturated Fat: 2.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 33g Fiber: 11g Total Sugar: 3.3g Protein: 8g Sodium: 727mg Vitamin A: 19μg Vitamin C: 14mg Calcium: 55mg Iron: 2.3mg Folate: 15μg