Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 6 large portobello mushrooms, stems removed, thinly sliced
- 1tablespoons soy sauce
- 1teaspoons maple syrup
- 2 medium limes, juice and zest of 1, 1 chopped into wedges for serving
- 2teaspoons chipotle paste
- 1 large avocado, halved and sliced
- 60grams red cabbage, shredded
- 60grams jalapeno peppers, drained and finely diced
- 100grams cherry tomatoes, diced
- 1 medium red onion, peeled and diced
- 1 bunch coriander, fresh, chopped
- 8 corn tortillasingredient tip
Description
Meaty portobello mushrooms soak up flavours and spice for these simple and tasty vegan tacos.
Method
Step 1 of 4
Heat the oil in a large frying pan on medium high heat and add the sliced mushrooms. Cook for 3-4 minutes until browned. Add the soy sauce, maple syrup, chipotle paste and half the lime juice and cook for 3 minutes or until the mushrooms have absorbed the liquid and have begun to caramelise.
Step 2 of 4
Add the red onion, cherry tomatoes, half the jalapenos and half the chopped coriander to a bowl and stir in the rest of the lime juice to make pico de gallo.
Step 3 of 4
Heat the tortillas in a dry griddle pan on medium high heat for 1 minute on each side.
Step 4 of 4
Top each tortilla with mushroom mix, shredded cabbage, sliced avocado, pico de gallo, jalapenos and chopped coriander and serve with lime wedges.
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