Portobello mushroom tacos

Name: Portobello mushroom tacos
Cook time: 20 min
Yield: 1

with chipotle cashew cream and corn slaw

Ready in around 20 mins

RECIPE FACT:

Mushrooms are used in many different cuisines and are known as the “meat” of the vegetarian world.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE CORN SLAW:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn, season with salt and pepper and cook for 3-4 mins. Remove from the pan into a salad bowl. Just before serving add the red and green sliced cabbage, pour in the lime dressing and toss to combine. Roughly chop the coriander including the stalks.
2. TO HEAT THE BLUE CORN TORTILLAS:

Frying pan method (preferred): Place a dry frying pan over a high heat. Warm each blue corn 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 tinfoil to keep warm.
3. TO COOK THE MUSHROOMS:

Slice the portobello mushrooms. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the mushrooms and cook for 1-2 mins. Add the Mexican seasoning blend, stir well and cook for a further minute.
TO SERVE:

Dollop a large spoon of chipotle cashew cream onto the tortillas and smear evenly with the back of the spoon. Spoon on some of the corn slaw and the mushrooms. Sprinkle over the buckwheat crumble and finish with a sprinkle of coriander.