Easy 20 Minute Smoky Mushroom Tacos
Mushroom tacos feature sautéed mushrooms seasoned with a blend of spices, nestled in warm tortillas and topped with fresh toppings. A delightful vegetarian twist on classic tacos.
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Servings: 8 tacos
Ingredients
- 650 g (1.5 pounds) large mushrooms, portobello or similar
- 25 g (1 oz) packet of taco seasoning
- 25 ml (1 ⅔ tablespoon) vegetable oil
- Juice of 1 orange
- Juice of 1 lime
For the pineapple salsa
- ½ pineapple, small dice
- Juice of ½ lime
- 3 tablespoons chopped fresh coriander
For the smashed avocado
- 1 avocado
- Sea salt to taste
For serving
- 6-8 flour tortillas
- 1 lime, cut into wedges
- 100 g (3 ½ oz) feta, crumbled
Instructions
- Preheat the oven to 190ºC or 375ºF.
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Place them in a large bowl. Pour in olive or vegetable oil, lime juice, orange juice and the seasoning packet.
- Toss the mushrooms well ensuring that everything is coated. Place the mushrooms in a single layer on a baking tray and roast in the preheated oven for about 20 minutes, until the mushrooms are deeply golden.
For the pineapple salsa and avocado smash
- Dice ½ the pineapple into small cubes and place in a bowl. Squeeze over the juice of ½ lime and mix in half a bunch of chopped coriander.
- Peel the avocado and remove the stone. Place the avocado flesh in a small bowl, crushing it with a fork—season with sea salt and lime juice.
Serving mushroom tacos
- Lay the tortillas on the worktop and spread some of the mashed avocado down the middle of the tortilla. Place the roasted mushrooms on top and spoon over the pineapple salsa, crumbled feta and some freshly chopped coriander.
Notes
- Roasting Mushrooms: Leave the mushrooms whole when roasting to minimize shrinkage and retain their juicy texture.
- Tortillas: Warm them in a dry skillet or directly over a gas flame for a few seconds on each side to make them more pliable and enhance their flavor.
- Pineapples: For the best flavour, use fresh, ripe pineapple. If fresh pineapple is unavailable, you can use canned pineapple chunks, but drain them well.
- Avocado Storage: If the avocado is made in advance, cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the avocado to prevent it from browning.
- Serving Suggestions: These tacos pair well with a simple green salad or a side of black beans. Add some sliced jalapeños or a drizzle of hot sauce for a spicier kick.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 570mg | Potassium: 524mg | Fiber: 5g | Sugar: 9g | Vitamin A: 420IU | Vitamin C: 33mg | Calcium: 110mg | Iron: 2mg
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