Smoky Mushroom Tacos

Name: Smoky Mushroom Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: mexican

These tacos are so delicious and quick - my riff on a Hongo Al Pastor, a traditional mushroom filling for tacos with a vibrant fiery umami-rich sauce. You can make this completely plant-based by using vegan yoghurt, plus gluten-free by using gluten-free wraps.

Add to your supermarket basket....

Pick which supermarket you want to send your ingredients to:

Ingredients

avocado 3 (diced)
onion 1 (diced)
fresh coriander 1
chestnut mushrooms 400 g
smoked paprika 2 tsp
plain tortilla wraps 4
natural yoghurt to serve

Method

Prep the ingredients

De-stone and dice the avocado. Peel and dice the onion. Chop the coriander.

Prep & cook the mushrooms

In a large bowl roughly break up the mushrooms with your hands, add the paprika, a glug of of oil and season with salt. Mix well together to ensure the mushrooms are coated.
Heat a large frying pan over high heat. Add the mushrooms and fry for 4-5 minutes until charred all over.
Warm up the wraps as per the packet instructions.

Plate up

Assemble your tacos with the mushrooms, avocado, onion, coriander and yoghurt. Enjoy!

More recipes like this...