Portobello mushroom tacos
Ready in around 20 mins
- Energy: 3172kj (759Kcal)
- Protein: 21g
- Carbohydrate: 67g
- Fat: 40g
- Contains: Gluten, Soy, Sesame, Tree nuts
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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.
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2. TO HEAT THE TORTILLAS:
Frying pan method (preferred): Place a dry frying pan over a high heat. 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 tinfoil to keep warm.
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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 spice blend, stir well and cook for a further minute.
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TO SERVE:
Dollop a large spoonful 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. Finish with a sprinkle of buckwheat crumble and coriander.
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- 1 pack of tortillas
- 1 pack of portobello mushrooms
- 1 pot of chipotle cashew cream
- 1 pot of lime dressing
- 1 sachet of Mexican spice blend
- 1 sachet of buckwheat crumble
- 1 pot of corn
- 1 bag of red and green sliced cabbage
- 1 bag of coriander
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