Sautéed Chayote and Mushroom Tacos with Cashew Cream

Ingredients

• 2 medium chayote
• 8 oz mushrooms
• 6 small tortillas
• 1 cup cashews
• 1 whole lime
• 2 cloves garlic
• 1 bunch cilantro
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup water
• 1 small jalapeño
• 1 small red onion

Instructions

1. 1

   Soak the cashews in water for at least 2 hours, or overnight, to soften.

2. 2

   Rinse and peel the chayote. Cut it into thin slices.

3. 3

   Clean the mushrooms with a damp cloth and slice them thinly.

4. 4

   Finely chop the red onion and jalapeño (remove seeds for less heat).

5. 5

   In a large skillet, heat 2 tablespoons of olive oil over medium heat.

6. 6

   Add the chopped red onion and jalapeño to the skillet. Sauté for about 3-4 minutes until the onion is translucent.

7. 7

   Add the sliced chayote to the skillet and cook for another 5 minutes, stirring occasionally.

8. 8

   Add the sliced mushrooms, minced garlic, salt, and black pepper. Cook for an additional 5-7 minutes until the mushrooms are tender.

9. 9

   While the vegetables are cooking, drain the soaked cashews and place them in a blender. Add 1 cup of fresh water, juice from 1 lime, and a pinch of salt. Blend until smooth and creamy.

10. 10

    Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.

11. 11

    Assemble the tacos by placing a generous spoonful of the sautéed chayote and mushroom mixture on each tortilla.

12. 12

    Drizzle the cashew cream over the filling and garnish with chopped cilantro.

13. 13

    Serve immediately with lime wedges on the side.