Mushroom tacos with pineapple and corn

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

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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.

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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.

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Details

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

Ingredients

  • 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

Preparation

  • 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!