Mushroom Tacos
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Mushrooms
- 1 tbsp Olive oil ((for the marinade))
- 1 tbsp Chipotle paste
- 2 Garlic cloves (crushed)
- 1 tsp Paprika
- 0.5 tsp Cumin
- 0.5 tsp Ground coriander
- 0.5 Lime (juice only)
- 1 tbsp Olive oil ((for cooking))
- 4 Mini tortilla wraps
- 4 Cherry tomatoes (chopped)
- 1 Avocado (sliced)
- 60 g Pickled red onions
- 20 g Feta
- 30 g Fresh coriander (cilantro) (finely chopped)
Method
- Pull 300 g Mushrooms apart by hand so they are in strips.
- In a large mixing bowl, combine 1 tbsp Olive oil, 1 tbsp Chipotle paste, 2 Garlic cloves, 1 tsp Paprika, 0.5 tsp Cumin, 0.5 tsp Ground coriander and the juice of 0.5 Lime.
- Add the mushrooms and mix well so they are all coated. Leave to marinate for 30 minutes.
- Heat 1 tbsp Olive oil in a large pan over a low heat and add the coated mushrooms. Cook for 5 minutes.
- Dry fry 4 Mini tortilla wraps for 30 seconds on each side.
- Build your tacos by putting 1 Avocado and 4 Cherry tomatoes on the tortillas. Add the cooked mushrooms then top with 60 g Pickled red onions, 20 g Feta and 30 g Fresh coriander (cilantro).