Beef Tacos with Cashew Lime Crema
1.5 lbs stew meat
2 tbsp taco seasoning
1 12oz can diced tomatoes with green chiles (If available, if you cannot find, you can just use a can of diced tomatoes)
½ cup water
1 jalapeno, roasted and sliced into thin sticks (optional)
½ cup shredded purple cabbage
1 avocado, sliced thin
Lime wedges (optional)
½ cup raw cashews
1 cup boiling water
+ ¼ cup cold water
Juice of 1 lime
½ tsp salt
1 tsp dried parsley
12 whole wheat or corn tortillas
In the crockpot place the stew meat, taco seasoning, canned tomatoes, and water. Cook on high for 4-5 hours.
If using an InstantPot: place the stew meat, taco seasoning, canned tomatoes, and water. Set to manual pressure, high for 25 minutes. Then natural pressure release.
Pour the cup of boiling water over the raw cashews. Let soak for 20 minutes, then drain. Add the cashews, cold water, lime juice, salt, and dried parsley into a blender. Blend until smooth.
To assemble, place a tortilla on a plate. Top with shredded cabbage, avocado, and jalapeno. Drizzle lime crema on top.