Mushroom Tacos
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 10 people
Estimated cost per serve is 4.7 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
10
- 500grams white cup mushrooms, cleaned & thinly sliced
- 1 Woolworths taco kit
- 2 cloves garlic cloves, crushed
- 1 1/2tablespoons soy sauce
- 1 1/2tablespoons maple syrup
- 1teaspoons caraway seeds, crushed
- 2tablespoons olive oil
- 1 slices red onion
- 3 limes
- 2 small ripe avocados, halved & stones removed
- 2 cups green cabbage, finely shredded
- 100grams feta cheese, crumbed
- 1 pinch sea salt
- 1 pinch black pepper, ground
- 1 natural yoghurt (to serve)
- 1 mint leaves (to serve)
Method
Step 1 of 5
In a small bowl, combine the red onion with the juice of one lime and a teaspoon of salt, and set aside.
Step 2 of 5
In a large bowl mix the mushrooms with the garlic, soy sauce, maple syrup, and caraway seeds. Season with salt and pepper, and heat a large frying pan over a medium-high heat, add 1 tablespoon olive oil and cook half the mushrooms until caramelised and crisp, 3-5 minutes. Remove to a bowl and repeat with the remaining mushrooms, adding another tablespoon of olive oil. Toss together and keep warm.
Step 3 of 5
While cooking mushrooms, heat oven to 170°C fan, and when hot, place taco shells directly onto the middle rack, and warm for 5 minutes.
Step 4 of 5
To assemble, drain red onion, and pat dry. Put some shredded cabbage in the bottom of each taco shell, scoop over avocado flesh, top with mushrooms, crumbled feta, pickled onions, and mint leaves.
Step 5 of 5
Serve with yoghurt and lime wedges.
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