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Mushroom Tacos

I've been loving experimenting with tacos lately, and these mushroom ones turned out so dang tasty I just had to share it with you all! The thick slices of mushroom are seasoned simply with just some salt and pepper to really let the mushroom flavour shine, and it pairs so well with the refreshing red onion and pico de gallo, as well as the creamy avocado cubes and crunchy shredded cabbage. A perfect and refreshing vegan dinner that I simply cannot recommend enough! I've split the recipe up into each component of the taco to make it easier to follow, and the assembly instructions are at the bottom.


Ingredients (serves 2 people):

8 small flour tortillas

A handful fresh coriander

100g cabbage

As well as the following components:


Pickled red onion

1 red onion

150g apple cider vinegar

40g sugar

5g salt


Method Slice the onion in half and then slice into thin strips. Add to a jar. Add apple cider vinegar, sugar and salt to a pot and heat until it starts to simmer. Pour the simmering vinegar mix over the red onion. Place a lid on the jar, give it a gentle shake to ensure all pieces of onion are covered in the pickling liquid. Place in the fridge to cool.


Pico de gallo

90g cherry tomatoes

1/2 tsp dried chili flakes

2 cloves garlic

30g red onion

2tsp lemon juice

1 packed tbsp fresh coriander

salt + pepper to taste

1tsp olive oil


Method Finely chop red onion and garlic. Finely chop cherry tomatoes. Finely chop fresh coriander. Mix all ingredients in a bowl and place in the fridge until serving.


Avocado cubes

1 avocado

½ tbsp lemon juice

a pinch of salt


Method

Slice an avocado into cubes, sprinkle on salt and lemon juice and stir until coated. Place in the fridge until serving.


Mushrooms

250g mushrooms

olive oil

salt and pepper to taste

1tbsp soy sauce


Method

Slice the mushrooms into thick slices and cook in some olive oil until nicely charred. once charred, season with soy sauce, salt and pepper, cook until evenly coated and set aside.


Assembly

Finely shred cabbage. Heat each tortilla in a pan until it's nice and toasty, but not crispy. Place a handful of cabbage at the bottom of the tortilla, followed by mushroom, pico de gallo, avocado cubes and red onion. Garnish with some fresh coriander. Repeat until you've filled all the tacos, or assemble as you eat. Enjoy!


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