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Portobello mushroom tacos

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:
  • Energy: 3172kj (759Kcal)
  • Protein: 21g
  • Carbohydrate: 67g
  • Fat: 40g
  • Contains: Gluten, Soy, Sesame, Tree nuts
Serving Amount:
Serves 2 people
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 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.

  • 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.

  • 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.

Ingredients In your box:
  • 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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