Fast Portobello Mushroom Tacos
Cherry Tomato Slaw & Avocado Purée
Cooking time
10 minutes
Servings
2/4
Calories
430 /serving
What time is it? It’s taco’clock! If you’ve got 10 minutes, and a hankering for taste and texture, this inventive vegetarian recipe has you covered. It makes the most of portobello mushrooms in pleasingly meaty chunks, cooked with garlic and our Tex-Mex Mood spices until deep brown and tender. Create contrast with a sassy slaw bursting with cherry tomatoes, cabbage and scallion, and give your veg filling a smooth ride atop warm tortillas smeared with avocado purée.
We will send you:
- 150g Shredded cabbage
- 15ml Minced garlic
- 140g Multicoloured cherry tomatoes
- 1 Scallion
- 4 Portobello mushrooms
- 15ml Apple cider vinegar
- 57g Avocado purée
- 6 Wheat flour tortillas
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Microwave
Total Fat
19 g
Saturated Fat
4 g
Sodium
2130 mg
Total Carb
56 g
Sugars
11 g
Protein
12 g
Fibre
8 g
Preparation
Sauté the mushrooms
Remove the stems from the mushrooms; cut into ½ inch pieces. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms, ¾ of the spices and S&P. Sauté, 5 to 7 min., until browned and tender.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the scallion crosswise on an angle.
Make the slaw
In a large bowl, combine the cabbage, tomatoes, vinegar, ½ the scallion, a drizzle of oil, the remaining spices and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the mushrooms and slaw. Garnish with the remaining scallion. Bon appétit!
