Mushroom Tacos with Jalapeno-Coriander Salsa

10 minutes

10 minutes

4

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

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.
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.
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!