Textured Vegetable Protein Taco Filling: 

• 1 ½ cups TVP (textured vegetable protein), dried
• 1 ½ cups boiling water 
• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 ounces mushrooms, sliced
• ¼ cup canned diced jalapenos, drained (or 1 small fresh, diced)
• 2 teaspoons cumin 
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper 
• ½ cup vegetable broth 
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste 
• 1 lime, juiced 

Cashew Cream: 

• 1 cup cashews, raw
• Boiling water 
• ½ cup plant-based milk  
• 1/2 small lemon, juiced
• 1 clove garlic, peeled, whole 
• 1 tablespoon nutritional yeast 
• Pinch sea salt (optional)
• Pinch white pepper 

Tortillas and Toppings:

• 8 (6-inch) corn tortillas, warmed in skillet 
• 4 small radishes, sliced
• 1 avocado, peeled, chopped or sliced
• 1 cup chopped fresh cilantro 
• 1 cup sprouts or microgreens (may substitute with baby lettuce)
• 3 green onions, sliced 
• 2 limes, sliced into wedges