Mushroom Tacos

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 1 hour

Ingredientes

6 large portobello mushrooms (wiped clean)

1 1/2 tbsp chipotle paste

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp dried oregano

1/2 tsp sea salt

2 tbsp chopped fresh coriander (leaves and stalks)

3 cloves of garlic (minced)

1 tbsp olive oil (plus more for cooking the mushrooms)

4 tbsp orange juice (freshly squeezed)

2 tbsp lime juice (freshly squeezed)

small tortillas

1/4 of a medium red cabbage (finely shredded)

1/4 of a medium red onion (finely chopped)

2 tbsp lime juice

2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1/2 tsp sea salt

1/4 tsp dried red chilli flakes (optional)

2 ripe avocados (peeled and pith removed)

2 tbsp fresh lime juice

1 tbsp chopped fresh coriander/cilantro

1/2 tsp sea salt

lime wedges

feta cheese

fresh coriander/cilantro

sour cream

Instrucciones

Marinade the mushrooms

Add the 1 and 1/2 tablespoons of chipotle paste, 1 teaspoon of smoked paprika, 1/2 a teaspoon of dried oregano, 1/2 a teaspoon of ground cumin and 1/2 a teaspoon of ground coriander, 1 tbsp of olive oil and 1/2 teaspoon of sea salt to a bowl and mix well.Add the minced garlic and fresh coriander along with the orange and lime juice to the bowl and whisk well.

Add the clean mushrooms to a large freezer bag and pour the marinade into the bag. Rub the marinade into the mushrooms, be careful not to break the mushrooms.Seal the bag and leave the bag in the fridge for at least 30 minutes.

Make the cabbage slaw

Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos.

Make the smashed avocado

Add the peeled avocado to a bowl along with the chopped coriander, lime juice and salt.Using a fork mash the avocado until you have a rough mash.Cover and leave in the fridge until you are ready to make the tacos.

Cook the mushrooms

Brush a griddle pan with a little oil.Place the mushrooms stalk side down on the pan and cook for about 10 minutes.Turn the mushrooms over and cook for another 10 minutes or until the mushrooms are cooked through. Place a large lid over the pan for this part, it will speed up the cooking of the mushrooms.Depending on the size of your griddle pan you may need to cook the mushrooms in batches. If so you can keep them warm in a preheated oven.Slice the mushrooms when you are ready to serve.

Make the tacos

Heat the tortillas according to the packet instructions.Spread a tablespoon of the smashed avocado on one tortilla.Add some of the red cabbage slaw, then top with slices of the cooked mushrooms.Top with a little crumbled feta, a good squeeze of lime and some coriander leaves.

Nutrición

• Tamaño de la Porción: 1 taco
• Calorías: 291 kcal
• Grasa Total: 15 g
• Grasa Saturada: 2.9 g
• Colesterol: 1 mg
• Sodio: 460 mg
• Carbohidratos Totales: 35.9 g
• Fibra Dietética: 4.3 g
• Azúcares Totales: 4.1 g
• Proteína: 6 g