Chipotle mushroom tacos

Name: Chipotle mushroom tacos
Cook time: 25 min
Yield: 2
Cuisine: Central America

with pineapple Pico de Gallo and cashew crunch

Ready in around 25 mins

RECIPE FACT:

Chipotles are made by smoking ripe jalapeño peppers over a wood fire, typically using wood from pecan, apple, or mesquite trees.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO HEAT THE TORTILLAS:
Frying pan method (preferred): Place a dry frying pan over a high heat. Remove the wholemeal tortillas from their packet and warm each tortilla for 30-60 secs on each side. Place on a plate and cover with tin foil as you go to keep them warm. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover with tin foil to keep warm.
2. TO PREPARE THE CHIPOTLE MUSHROOMS:
Slice the portobello mushrooms into ½ cm slices. Place a non-stick pan over a medium-high heat with a drizzle of oil and add the mushrooms. Season with salt and cook for 3-4 mins then add the chipotle mole and a knob of butter. Cook, stirring often for 5-6 mins or until the sauce has reduced slightly and the mushrooms are soft and sticky.
3. TO PREPARE THE VEGETABLES:
Roughly chop the pineapple chunks and add to a small bowl with the Pico de Gallo. Season with salt and stir to combine then set aside. Peel and grate the carrot then add to a bowl with the sliced red cabbage. Just before serving, pour over the coriander and jalapeno dressing, season with salt and toss to combine.
TO SERVE:
Lay the tortillas on a flat surface and layer with the carrot and cabbage slaw. Top with chipotle mushrooms and a spoonful of the pineapple Pico de Gallo. Sprinkle with cashew crunch and serve extra slaw on the side.