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Mexican mushroom tacos with lime-spiked avo recipe
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Try vibrant Mexican mushroom tacos for a quick and exciting twist on taco night in 25 minutes.
Ingredients:
  • 375g portobello mushrooms, halved
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano leaves
  • 36.40 gm olive oil
  • 1 corncob, husk and silk removed
  • 350g pkt kaleslaw with herb yoghurt dressing
  • 1 large avocado
  • 42.00 gm fresh lime juice
  • 10 mini flour tortillas
  • 50g feta, crumbled
  • 1 long fresh green chilli, thinly sliced
  • Green shallots, cut into thin strips, to serve
Instructions:
  • In a large bowl, combine mushrooms with paprika, cumin, coriander, oregano, and oil. Toss until evenly coated. Preheat barbecue grill or chargrill pan to medium-high heat. Grill mushrooms and corn, turning occasionally, for 10 minutes or until charred and tender. Transfer to a cutting board.
  • Combine kaleslaw and dressing in a bowl, season, and mix gently. In a separate small bowl, mash avocado with juice using the back of a fork until smooth.
  • Char and warm the tortillas on the grill in batches over medium-high heat for 1-2 minutes.
  • Trim the kernels off the corncob with a sharp knife, discarding the cob. Spread lime-infused avocado on tortillas, then add corn, kaleslaw, mushrooms, feta, chili, and shallots on top.

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