By Brianna Steinhilber
Like vegetarian, Mexican-inspired meals such as those enjoyed on Taco Tuesday or Cinco de Mayo are always a bit of a letdown. Looking at other diners scarves down all pastor and carne asada tacos while trying to keep my toppings-used-as-fillers balanced in a tortilla is certainly a buzzkill.
Fortunately, more and more restaurants are beginning to become creative with veggie-based tacos, and if you are hosting a special party this weekend, it may be a good idea to whip up a road-only option for spreading.
Not only will it ensure that someone who does not eat meat has anything significant to eat (except to go hard on the chips and salsa), it is also a great way to mix up standard taco toppings and impress your guests ̵
What I love about this recipe from "Eat Clean, Play Dirty" is that it does not detract from vegetarians filling a taco with fried salad, beans and salsa, but instead adding another unique filling option to the spread that anyone can enjoy. Even those who choose to build a meat-based taco can still benefit from the crema, slave and even a scoop of mushroom and corn filling for an extra flavorful taste.
Wild mushrooms + corn tacos with spicy slaw and cashew crema
FOR CASHEW CREMA
1 cup (120 g) raw cashew nuts, soaked overnight and drained
Juice of 1 paste
½ teaspoon cayenne pepper (less if you don't like spices)
¼ teaspoon Himalayan salt
FOR SPICY SLAW
¼ small head skin with purple cabbage , shredded
¼ small head green cabbage
1 medium carrot 19659004] FOR WILD MUSHROOM AND CORFILLING
2 tbsp extra virgin olive
1 shallot, s licensed
4 garlic, slices  8 ounces (about 4 cups / 500 g) wild mushrooms, such as shiitake, maitake or oysters, wiped clean with a damp cloth and cut into pieces in size
1 cup 175 g sugar grains, fresh or frozen
8 maize tortillas
2 avocados, pitted and sliced  Fresh coriander for garnish
1. Make cashew crema: In a blender or food processor, cashew nuts, lime juice, cayenne and salt combine with ¼ cup (60 ml) of water. Mix until smooth. Taste and add more salt if desired. Transfer the crema to a serving bowl and set aside.
2. Make the spicy slaw: In a medium bowl, throw together cabbage, carrot, coriander, jalapeño, lime juice and salt. Set aside.
3. Make wild mushrooms and corn fillings: In a large pan, heat the olive oil over medium heat. Add shallots and garlic and cook until the shallots are transparent and the garlic has not yet begun to brown, 1 to 2 minutes. Add mushrooms, seasoning with a pinch of salt and cook until tender, 7 to 8 minutes. Add corn and cook for another 2 minutes. Taste the filling and add more salt if desired.
4. Served: Using a pair of pliers and work in batches, shake the tortillas over an open flame on the oven until they only color and heat. Keep the finished tortillas under a clean towel to warm. Serve tortillas with filling, slaw and crema, plus slices of avocado and fresh cilantro.
Recipe from "Eat Clean, Play Dirty Recipes for a Body and Life You Love" By Whitney Tingle and Danielle Duboise, the Founders of Sakara Life. Abrams / April 9, 2019.
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