Recipe

Vegan tacos bursting with Mexican flavours of avocado, chunky salsa and sour cream.

Serves: 4 people   |   Prep time: 45 minutes   |   Cooking time: 15 minutes

Mexican   |   Main   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 250g Large Flat Mushrooms
• 1 tsp Chilli Powder
• 1½ tsp Smoked Paprika
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Dried Oregano
• 80ml Sunflower Oil (+ extra for frying)
• 1 Red Onion
• 40ml White Wine Vinegar
• 3 Limes
• 2 ripe Avocados
• 200g Chunky Tomato Salsa
• 200g Sour Cream & Chives
• 8g Fresh Coriander
• 8 Mini Tortilla Wraps

  

Method

1. Peel and slice the onion into thin wedges and place in a bowl along with the vinegar. Mix well, allow to marinate for 30 minutes, then drain.
2. In the meantime, mix all the herbs and spices together with the sunflower oil in a large bowl.
3. Wipe and slice the mushrooms, combining with the herbs and spices, then allow to marinate for 30 minutes.
4. Cut the avocados in half, removing the flesh and stones. Cut into slices and squeeze over the juice from 1 lime to stop them going brown.
5. Griddle one side of the mini tortillas.
6. Add a little extra oil to a large frying pan and fry the mushrooms for a few minutes.
7. Assemble the tacos, using a base of salsa, then piling on the mushrooms, avocado slices, red onions and coriander.
8. Drizzle with the sour cream and serve immediately with some lime wedges.