Shiitake Mushroom tacos with Blue Cashew Crema
Using a few of my favorite things to make these delicious tacos…
…just another way to work blue Spirulina into simple, everyday meals. Alongside vitamin and mineral packed shiitakes, this makes a pretty nutritious meal.
Note: Most would remove the stems from the mushrooms, but I prefer to leave them on because I find the texture and flavor quite good when we’ll sautéed and caramelized.
YOU WILL NEED
2 tablespoons avocado oil, coconut oil or ghee
1 garlic clove, finely chopped
6-8 ounces shiitake mushrooms, thinly sliced
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Juice from 1 lime
Grain free tortillas, warmed, for serving
Blue Cashew Crema, for serving (recipe below)
Sliced avocado, for serving
Fresh cilantro, for serving
Lime wedges, for serving
TO MAKE
In a large pan or cast iron skillet set over medium heat, add the avocado oil. Stir in the garlic to cook until fragrant. Stir in the shiitake mushrooms, salt, cumin and smoked paprika. Squeeze in the lime juice and stir. Let the seasoned shiitakes sauté stirring occasionally until golden brown and with caramelized edges, about 8 to 10 minutes.
Spoon the shiitake mushrooms on top of grain free tortillas. Serve with a drizzle of Blue Cashew Crema and the toppings of your choice.
Serve right away and enjoy!
for the BLUE CASHEW CREMA
½ cup raw cashews
1 ½ cups water
1 tablespoon chopped shallots
1 garlic clove
Zest and juice of 1 lime
2 tablespoons fresh cilantro, chopped
1 teaspoon blue Spirulina
1/4 teaspoon fine sea salt
Soak the cashews in 1 cup of water for at least 2 hours (the longer they soak, the creamier the cashew crema will be). Drain the water from the soaked cashews and rinse them thoroughly.
In a high-powered blender, add ½ cup of water, the cashews, shallot, garlic, lime zest, lime juice, blue Spirulina, and salt. Blend on high until smooth, about 2 minutes.
This can be refrigerated in an airtight container for up to 1 week.
