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Chipotle mushroom tacos with avocado smash recipe
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14 ratings
Crisp taco shells packed with rich, smoky chipotle mushrooms, crunchy coleslaw and creamy avocado, finished with some punchy pickled red onions and a drizzle of mayo. This more-ish mushroom recipe is sure to be a hit! See method
Ingredients
- 1 red onion, ½ finely sliced and ½ finely chopped
- 4 tbsp lime juice
- 1 large ripe avocado, cut in half and stone removed
- ½ x 30g fresh coriander, chopped
- 300g pack crunchy coleslaw mix
- 4 tbsp natural yogurt
- 400g pack Tesco closed cup mushrooms, halved or quartered if large
- 1 tbsp sunflower oil
- 1-1½ tbsp chipotle paste
- 12 crunchy taco shells
- green chilli, sliced, to serve (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1605kj
386kcal
19%
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Fat
24g
34%
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Saturates
4g
19%
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Sugars
8g
9%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 31.5g
Protein 7.9g
Fibre 7g
Method
- Place the finely sliced red onion in 2 tbsp lime juice and leave for at least an hour to pickle.
- Preheat the oven to gas 4, 180°C, fan 160°C.
- For the avocado mash, scoop the flesh out of the avocado and mash with a fork. Add the remaining lime juice, chopped red onion and coriander, then season.
- Remove the mayonnaise sachet from the coleslaw mix and stir through the yogurt.
- Meanwhile griddle or pan-fry the mushrooms in the oil until golden, about 5-7 mins. Add in 1-1½ tbsp chipotle paste, depending on how hot you like it, with a splash of water until the mushrooms are glazed. Remove from the heat.
- Warm the taco shells in the oven for 2 mins.
- To serve, fill each taco shell with some coleslaw mix, avocado mash, mushrooms and finish with a drizzle of mayonnaise, pickled red onions and chilli if you like.
See more Mushroom recipes