Taco el Champinon Asada

Grilled Mushrooms Tacos

Taco el Champinon Asada

Serves 4 generally

Quick pickled red onion

  • 1 small red onion, sliced (or half a larger      one)

  • 2 tablespoons apple cider/white vinegar

  • ¼ teaspoon salt

  • 1 teaspoon sugar

For the Mushrooms filling

  • 350g portobello mushroom caps, cut into thick strips

  • 2 garlic cloves

  • ¼ teaspoon dried oregano

  • ¼ teaspoon salt

  • Pinch ground black pepper

  • 1 orange, zest & juiced

  • 1 tablespoon olive oil


Pico de Gallo Salsa

  • 3 vine-ripened tomatoes, chopped 1 cm pieces

  • 1 jalapeño chilli, finely chopped

  • Pinch salt + pepper

  • Handful coriander, leaves lightly chopped

Chipotle Crema

  • 150 g vegan cream

  • 1 teaspoon chipotle paste

  • Squeeze lime juice

  • Pinch salt


To Serve

  • Packet hard tacos or soft tortilla wraps,      warmed

  • Grated vegan cheese

  • Avocado

Before you start, slice the red onion and put it into a bowl, with vinegar, salt and a teaspoon sugar. Give it a quick massage then set aside.


Pico de Gallo Salsa

  1. Chop up the tomatoes into small pieces.

  2. Then finely chop the jalapeño chilli.

  3. Chop the coriander

  4. Add salt + pepper to taste.

  5. Put the Pico de Gallo into a bowl separately.


Filling

  1. Fry the mushrooms until tender.

  2. Grate the cheese, warm the tortillas/tacos

  3. Make the Chipotle Crema with 150g yoghurt, stir in a scant teaspoon of chipotle paste (to taste). Add a squeeze of lime juice and a pinch of salt.