Veggie Tacos + Creamy Jalapeño Sauce + Homemade Tortillas

Start your Taco Tuesday festivities right with fresh homemade corn tortillas. All you need is 20 minutes!

Then top these babies with portabella mushrooms and a fabulous vegan creamy jalapeño sauce that will knock your night out of the park!

Tortillas
2 cups masa flour
2 generous pinches of kosher salt
1.5 cups water

Jalapeño Sauce
1-2 jalapeños (depending on how hot they are)
1 cup cashews, soaked overnight and drained
¾ cup water
1 tablespoon unseasoned rice vinegar
1 tablespoon finely minced shallot
½ teaspoon garlic powder
½ cup peeled and chopped cucumber
⅓ cup chopped cilantro, leaves and stems
squeeze of lemon
kosher salt and freshly ground black pepper, to taste

Tacos
4 portabello mushroom caps, stems removed, sliced into 1″ thick pieces (or just buy them pre-sliced!)
1 Tbs olive oil
1 Tbs soy sauce
1 Tbs balsamic vinegar
a few dashes of Mexican chili powder
sprinkle of kosher salt

Toppings
2 avocados, sliced
1.5 cups shredded red cabbage
handful of cilantro
2 jalapeños, thinly sliced

View the full recipe at Oat&Sesame →