Low Carb Portobello Mushroom Fajitas

Ingredients

• 2 large portabello mushroom caps, de-gilled and cut into strips
• 1 bell pepper, seeded and cut into thin strips
• 1 medium onion, sliced
• 1/2 bunch cilantro, stems removed and chopped
• 1 medium-sized tomato
• 1/8 Cup water
• 1/4 Cup olive oil
• 2 Tablespoons lime juice
• 2 cloves garlic
• 1 jalapeño, seeded
• 1 Tablespoon cumin
• 2 Tablespoons chili powder
• 1 Tablespoon paprika
• 1 Teaspoon Himalayan salt
• 1/4 Teaspoon cayenne
• 1 Cup raw cashew, soaked in water for 4 hours and drained
• 1/4 Cup macadamia nuts
• 1 red bell pepper, seeded and chopped
• 1 jalapeños, seeded and chopped
• 2 cloves garlic
• 1/2 Teaspoon Himalayan salt
• Juice from 1 lemon
• 1 Teaspoon paprika
• 1 Tablespoon chili powder
• Water, as needed for desired consistency

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