Try these smoky & spicy mushroom tacos for taco night, the ultimate plant-based alternative! Chunks of marinated mushrooms & your favourite taco toppings!
Pull 300 g Mushrooms apart by hand so they are in strips.
In a large mixing bowl, combine 1 tablespoon Olive oil, 1 tablespoon Chipotle paste, 2 Garlic cloves, 1 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon 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 tablespoon 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).
Notes
Remember that the mushrooms will shrink a lot when cooking, so you will need more than you think to make sure you have enough for the tacos.
When we make these in the summer, we love cooking them on the BBQ. Instead of using lots of different mushrooms, we simply brush the marinade on to portobello mushrooms and put them on the grill. Then slice them up and put them in the tacos.