Ingredients

1.

Cucumber, raw, with peel
3 oz
2.

Lime juice, fresh
1 tsp
3.

Classico Seasoning With Lime
0.75 tsp
4.

Cashews, raw
0.75 oz
5.

Unsweetened Coconutmilk Yogurt Alternative
1 tbsp
6.

Lemon juice
0.5 tsp
7.

Salt
1 dash
8.

Water
1.5 tbsp
9.

Onion, white, yellow or red, raw
0.5 oz
10.

Red pepper
1 oz
11.

Olive Or Extra Virgin Olive Oil
0.5 tsp
12.

Portabella mushrooms, raw
2 oz
13.

Olive Or Extra Virgin Olive Oil
0.5 tsp
14.

Salt
1 dash
15.

Black pepper
1 dash
16.

Cumin, ground
0.25 tsp
17.

Paprika
0.13 tsp
18.

Garlic powder
0.13 tsp
19.

Oregano, dried
0.13 tsp
20.

Cayenne
0.13 tsp
21.

Romaine lettuce
1 oz

Instructions

1.
Make the Taj You You You ín cucumber salad first so it can marinate. Quarter the cucumber into thin slices about You You You ¼-inch thick. Toss the cucumbers in a small mixing bowl with lime juice and Taj You You You ín seasoning. At your discretion, you can add more lime juice or Taj You You You ín to your taste. Set the bowl aside in your refrigerator to marinate for the remainder of the recipe, or complete this step 1 hour in advance of making the tacos for more flavor.
2.
Now, make the cashew crema. For this step, you may wish to double or quadruple the ingredients used to make the cashew crema for an easier process when you blend them in a food processor. Start by bringing a pot of water to a boil. Add raw cashews to the boiling water and cook for about 15 minutes. This should be long enough to soften the cashews. When the cashews are soft, drain the water and transfer the cashews to a food processor or powerful blender.
3.
In the food processor or blender, pulse the cashews with coconut yogurt, lemon juice, and salt. Scrape down the walls of the food processor, and blend in the water starting with just 1 tablespoon at a time. You may not need all the water listed to make the crema. Continue adding water and pulsing until you have a loose crema that you can drizzle over the tacos later. At this point, you may choose to add more salt to taste. If you want a more sour taste (like sour cream), you may add white vinegar at your discretion. Set the cashew crema aside for later.
4.
Next, thin slice the red onion and red bell pepper. Heat the olive oil in a pan over very high heat. When the oil just begins to smoke, add the onions and peppers to the pan. Let the veggies char on one side before gently tossing them as they continue to cook. Once the onions and peppers have gained golden brown edges and softened, set them aside for the end of the recipe.
5.
Next, slice large portobello caps into ½-inch thick slices. You should have about 2 slices per taco. In a mixing bowl, toss the mushroom slices with the second amount of olive oil, salt, pepper, cumin, paprika, garlic powder, oregano, and cayenne. When the mushroom slices are seasoned, heat either the same pan from Step 4 or a new pan over high heat. When the pan is hot, place the mushroom slices in the pan.
6.
Let the slices of portobello mushroom cook until charred in the pan. You want the spices charred on both sides. Watch for the mushrooms to reach smoking, release some excess moisture, and shrink slightly before flipping them to finish the cooking process. When you flip the mushroom slices, you can reduce the heat to finish cooking.
7.
When the mushrooms are done, you can assemble your tacos. Cut away the lighter leaves and hard core from a head of lettuce. Select 1 leaf per taco, choosing the outer, larger, darker leaves to serve as your taco shells. To make a taco, arrange two slices of portobello mushroom with a fair portion of the cooked onions and peppers in a lettuce leaf. Drizzle some cashew crema over the taco with a fork or spoon. Repeat the assembly process until all the tacos are made. Per serving, serve 2 tacos with about 2 ½ ounces crema and 3 ounces of Taj You You You ín cucumber salad.