Mushroom Tacos with Jalapeno-Coriander Salsa

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About this Recipe

Cooking Time

10

Prep Time

10

Cuisine

  • Mexican

Serves

4

cooking style


Stove Top

PROTEIN / DIET


My Mushroom Tacos with Jalapeno-Coriander Salsa is a vegetarian’s answer to an epic Taco Tuesday! Mushrooms are the perfect substitute for meat given their rich flavor and good substance that makes for a great flavor carrier for our Mexican Taco Spice Mix.

I like to pair these sizzling, Mexican-spiced mushrooms with a Mexican salsa verde – it’s fresh, zingy, herby, and a little bit spicy! Cooled down with some creamy smashed avo, and served atop some warm soft tortillas, these vegan tacos won’t have you missing meat one bit!

Ingredients

  • 1 tbsp The Spice People’s Mexican Taco Spice Mix
  • 500g Portobello mushrooms, thickly sliced – can use field, button, swiss brown, or any mushroom you like
  • 1 tbspn olive oil
  • to make Salsa and Topping:
  • 1 fresh jalapeno chile (optional)
  • 1tbspn olive oil
  • pinch of salt
  • 1 juice and zest of a lime
  • 1 avocado seed and skin removed
  • 1 bunch coriander
  • 12 mini flour tortillas
  • 2 tbsp The Spice People’s Mexican Taco Spice Mix
  • 1kg Portobello mushrooms, thickly sliced – can use field, button, swiss brown, or any mushroom you like
  • 2 tbspn olive oil
  • to make Salsa and Topping:
  • 2 fresh jalapeno chile (optional)
  • 2 tbspn olive oil
  • pinch of salt
  • 2 juice and zest of a lime
  • 2 avocado seed and skin removed
  • 2 bunch coriander
  • 24 mini flour tortillas

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Method

  1. In a bowl, add your taco seasoning and olive oil and mix to make a loose paste. Add in your mushroom slices and toss to coat in the paste. Place a pan on high heat with another small drizzle of olive oil and when hot, add in your mushroom slice and give a quick toss in the oil. Leave your mushrooms to sizzle without touching them – their liquid will start to leech out, but don’t toss them until all that liquid has evaporated and the browning begins. After this, toss once, and leave to cook the other sides – about 10 minutes all up. Remove and set aside.
  2. While the mushrooms are cooking, add your coriander, lime juice, lime zest, 1tbspn olive oil, jalapeno, and a pinch of salt into a blender and blend until a smooth green sauce is formed. In a separate bowl, mash your avocado with a good pinch of salt, set it aside for serving.
  3. Return your pan to the heat and warm your tortillas one at a time on each side and set them on the table for serving. To serve, set all your elements out on the table for an easy self-serve dinner. Enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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