Mushroom tacos with pineapple and corn

Traditional tacos have received a complete makeover with these simple and delicious vegan mushroom ones.


Full of fresh ingredients, unbelievably flavourful and ready in a matter of minutes, these will quickly climb to the top of those ‘’must-haves’’ for Taco Tuesday. Or any other day really.


This epic salsa needs an additional shout out because, frankly, it is one of the best salsas ever (if not THE best). It also tastes amazing with a coconut rice bowl, inside a wrap or a burrito or on crispy avo toast. I’d make a double batch if I were you.




  • Preparation Time: 00:15
  • Cook Time: 00:10
  • Cuisine: Mexican
  • Servings: 6


  • 125g brown mushrooms, thinly sliced
  • 3 tbsp peanut oil (or cooking oil)
  • 1 garlic clove, minced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • Juice from 1/2 lime
  • Freshly ground black pepper, to taste
  • 4-6 small organic corn tortillas
  • FOR SALSA: 1/4 pineapple, finely chopped
  • 100g canned sweet corn
  • ¼ medium-sized yellow onion, finely chopped
  • Small handful of coriander, finely chopped
  • Juice from 1/2 lime
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • EXTRAS: 2 ripe avocados, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 3-4 tbsp vegan mayo mixed with 1 tsp lime juice


  • 1TO MAKE FILLING: Heat oil in a pan.
  • 2Add the mushrooms, garlic, cumin, ground coriander, salt and chili flakes.
  • 3Cook until soft, then take off heat and add the lime juice and black pepper.
  • 4Taste and adjust seasoning.
  • 5TO MAKE SALSA: Combine all the chopped ingredients in a bowl and add the lime juice, salt and pepper.
  • 6Taste and adjust seasoning.
  • 7TO ASSEMBLE: Place all the ingredients on the tortilla and finish up with the mayo and a bit of lime juice and coriander on top.
  • 8Serve immediately and enjoy!