Mexi-mushroom tacos


Pre: 20 mins | Cooking time: 10 mins | Serves:  4

  • ¼ cup extra virgin olive oil
  • 1 red onion, cut into wedges
  • 400g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
  • 2 tablespoons Old El Paso medium taco sauce
  • 2 ripe avocados, chopped
  • 3 teaspoons lime juice
  • 200g Perino tomatoes, diced
  • 1 Lebanese cucumber, diced
  • Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve
  1. Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
  2. Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
  3. To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
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