Mushroom Tacos

45 min · Easy · Serves 4

310 kcal per serving · 8g protein

Quick, easy, and delicious plant-based dinner using portobello mushrooms and avocado salsa.

Ingredients

• Portobello mushrooms × 8
• Corn tortillas (small) × 16
• 4 tbsp Chipotles in adobo sauce
• Avocado × 2
• Lime × 4
• Red onion × 2
• 4 tbsp Red wine vinegar
• 2 tsp Sugar
• 40 g Fresh cilantro
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 4 tbsp Olive oil
• 4 tbsp Sour cream (or vegan alt)
• 4 g Black pepper
• 480 ml Water
• 8 g Salt

Method

1. Slice the red onion

   Thinly slice the red onion into rings.

2. Quick-pickle the onion

   

   Place in a small bowl with red wine vinegar, sugar, a pinch of salt, and a splash of hot water. Toss and set aside — they'll pickle while you cook everything else.

3. Halve the avocado and scoop

   Halve the avocado and scoop into a bowl.

4. Add lime juice

   

   Add juice of half a lime, a tablespoon of sour cream, a pinch of salt, and a tiny clove of garlic (grated).

5. Mash

   Mash with a fork until smooth but still slightly chunky.

6. Clean portobello mushrooms

   Clean portobello mushrooms with a damp cloth.

7. Remove the stems and scrape

   

   Remove the mushroom stems and scrape out the dark gills with a spoon.

8. Slice into 1cm thick strips

   Slice into 1cm thick strips.

9. Heat the oil

   

   Heat olive oil in a large pan over high heat until shimmering.

10. Season the mushrooms

    Toss mushroom strips with cumin, smoked paprika, salt, and pepper.

11. Char 3-4 minutes

    

    Spread in a single layer in the hot pan. Cook without stirring for 3-4 minutes until deeply charred on the bottom.

12. Flip and finish

    Flip the mushrooms and cook 2 minutes more.

13. Reduce heat to medium

    Reduce heat to medium.

14. Add the chipotle adobo sauce

    Add the chipotle adobo sauce to the pan and toss the mushrooms to coat evenly.

15. Cook 1 minute

    

    Cook 1 minute more until the sauce is sticky and caramelised.

16. Heat a dry pan

    Heat a dry pan or griddle over medium-high heat.

17. Warm each corn tortilla

    

    Warm each corn tortilla for 30 seconds per side until lightly charred and pliable.

18. Stack and wrap

    Stack and wrap in a clean towel to keep warm.

19. Double-stack two tortillas per taco

    Double-stack two tortillas per taco for structure.

20. Lay in the chipotle mushrooms

    

    Lay in the chipotle mushrooms. Top with a generous spoonful of avocado crema, pickled red onions, and fresh cilantro leaves.

21. Squeeze remaining lime

    Squeeze remaining lime over the top.