Mushroom Tacos

Name: Mushroom Tacos
Prep time: 5 min
Cook time: 5 min
Total time: 40 min
Yield: 2 servings
Ingredients: 300 g mushrooms; 1 tablespoon olive oil; 1 tablespoon chipotle paste; 2 garlic cloves; 1 teaspoon paprika; 0.5 teaspoon cumin; 0.5 teaspoon ground coriander; 0.5 lime; 1 tablespoon olive oil; 4 Mini tortilla wraps; 4 cherry tomatoes; 1 avocado; 60 g pickled red onions; 20 g feta; 30 g fresh coriander (cilantro)

User Reviews

5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Marinating time
30 mins
Total Time
40 mins
Servings
2 servings
Calories
569 kcal
Course
Main Course
Cuisine
Mexican

Mushroom Tacos

Leo Hart

Report

Try these smoky & spicy mushroom tacos for taco night, the ultimate plant-based alternative! Chunks of marinated mushrooms & your favourite taco toppings!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

300 g mushrooms
1 tablespoon olive oil (for the marinade)
1 tablespoon chipotle paste
2 garlic cloves crushed
1 teaspoon paprika
0.5 teaspoon cumin
0.5 teaspoon ground coriander
0.5 lime juice only
1 tablespoon olive oil (for cooking)
4 Mini tortilla wraps
4 cherry tomatoes chopped
1 avocado sliced
60 g pickled red onions
20 g feta
30 g fresh coriander (cilantro) finely chopped

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

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.

Nutrition Information

Show Details

Serving 2tacos Calories 569kcal (28%) Carbohydrates 53g (18%) Protein 15g (30%) Fat 36g (55%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 21g Cholesterol 9mg (3%) Sodium 993mg (41%) Potassium 1217mg (35%) Fiber 13g (52%) Sugar 10g (20%) Vitamin A 1874IU (37%) Vitamin C 28mg (31%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 569 kcal

% Daily Value*

Serving	2tacos
Calories	569kcal	28%
Carbohydrates	53g	18%
Protein	15g	30%
Fat	36g	55%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	21g	105%
Cholesterol	9mg	3%
Sodium	993mg	41%
Potassium	1217mg	26%
Fiber	13g	52%
Sugar	10g	20%
Vitamin A	1874IU	37%
Vitamin C	28mg	31%
Calcium	103mg	10%
Iron	3mg	17%