½cupraw cashews75g, soaked in water for at least 10 minutes
½teaspoonred chili powder
½teaspoonsmoked paprika
½teaspoononion granules
½teaspoongarlic granules
½teaspooncumin powder
½teaspoonsalt
Several turns cracked black pepper
2teaspoonslime juice
½cupwater
For the Fajita Veggie Mix
1cuponion120g, sliced
2bell peppersany color will work, but orange and red are super pretty / about 2 cups / 210g
2portobello mushroomssliced and then cut into half
1cupmushroomsany variety / 60g, sliced
1medium-sized carrotabout 1 cup / 80g, grated
Small shake of salt and pepper and a pinch of dried red chili flakes
Instructions
Make the Spiced Cream Sauce
Place all of the ingredients into your blender and blend until creamy and smooth.
Make the Fajita Veggie Mix
Heat a skillet for about a minute over medium heat and add the onion. Cook for about 6 minutes, adding a tablespoon of water at a time when the onions start to stick, and flipping with a spatula so they cook nice and even and don’t burn.
Add the peppers, mushrooms (portobellos and regular), carrot, salt, pepper and red pepper flakes. Cook for 5 minutes, flipping over intermittently with the spatula. The salt will help release the liquid from the mushrooms, so there’s no need to add more water. Just flip them when they stick. It takes about two minutes for the liquid to release from the mushrooms.
Assemble the Tacos
Heat the corn tortillas and spread a generous amount of Spiced Cream Sauce on each one.
Add some of the Fajita Veggie Mix, cilantro, avocado slices and lettuce.
Top with more Spiced Cream Sauce and devour!
Notes
This recipe is perfect for two people and you will have leftover cream sauce to use on other things.