Mushroom Tacos al Pastor

Ingredients:

1/4 cup cashews, soaked
1 poblano pepper, roasted, skin removed, and roughly chopped
3 tablespoons cilantro
1 green onion
juice of 1 lime
coconut milk
salt, to taste

6 portobello mushrooms, gills removed and thinly sliced
1 pint button mushrooms, thinly sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
salt, to taste

tortillas
1/2 cup pineapple, small dice
cilantro
avocado, sliced

Combine sauce ingredients in a blender and add coconut milk until desired consistency is reached Transfer to a bowl and set aside.

Saute the mushrooms with the garlic and add the spices. Cook until all the liquid has evaporated.

Arrange tacos by placing avocado, mushroom filling, pineapple, and cilantro on tortillas. Drizzle with the poblano sauce.