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    Spicy mushroom & tomato tacos

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    Spicy mushroom & tomato tacos

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 3 x 130g packs British king oyster mushrooms
    • 1⁄4 tsp ground cumin
    • 1⁄4 tsp chilli powder
    • 1⁄4 tsp salt
    • 3 tbsp extra virgin olive oil
    • 8 soft taco wraps
    • 1⁄4 x 25g pack coriander, leaves only

    • 400g can chopped tomatoes
    • 2 tsp caster sugar
    • 1⁄2 tsp salt
    • 1 tsp cider vinegar
    • 1 tsp ground cumin
    • 1 jalapeño chilli, finely chopped

    • 1 small red onion, finely chopped
    • 2 avocados, mashed
    • 1 lime, juice, plus extra wedges to serve


    1. Preheat the grill to medium (about 250°C) and thinly slice the mushrooms. In a bowl, combine the mushrooms, spices, salt and oil; coat everything well. Put the mushrooms on a baking tray in a single layer and grill for 15 minutes, then turn over and grill for another 15 minutes.

    2. Meanwhile, for the tomato sauce, put all the ingredients in a large pan and bring to a simmer over a medium heat. Reduce the heat and cook over a low heat for 10 minutes. For the guacamole, combine all the ingredients except the lime wedges with a pinch of salt in another bowl.

    3. Heat a frying pan or griddle over a high heat and cook each taco wrap for 10 seconds per side, then wrap in a clean tea towel to keep warm. To serve, put a tablespoon of the guacamole onto each taco, then a tablespoon of the tomato sauce, and top with some of the mushrooms. Scatter over the coriander leaves and serve with the lime wedges.

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