Smoky Mushroom Tacos with Jalapenos
A healthy vegan meal and sharing feast. The mushrooms are quickly marinated and grilled until lightly charred. The tacos are stuffed with onions, mushrooms, jalapenos and topped with generous spoonfuls of smashed avocado.
Substitutes:
- No mushrooms? Try with aubergine instead.
- No char siu paste? Use bbq sauce instead.
- No apple cider vinegar? Use white or red vinegar instead.
- No ground cumin? Try with ground coriander instead.
- No lime juice? Use lemon juice instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
500 g Mushrooms
4 tbsp Char siu paste
4 tbsp Olive oil
2 tsp Smoked paprika
2 tsp Ground cumin
1 tbsp Soy sauce
1 Red onion
2 tbsp Apple cider vinegar
2 tbsp Jalapenos
1 Avocado
1 tbsp Lime juice
Salt & pepper
6 Taco shells
Recipe:
- Cut the mushrooms into 2 cm thick slices. Make sure the mushroom slices aren't too thin as they will shrunk down when cooking.
- In a large bowl, add the char siu paste, olive oil, smoked paprika, cumin and soy sauce. Stir until combined.
- Add the mushroom slices to the bowl. Give everything a good stir, until the mushroom slices are well coated. Set aside.
- Finely slice the red onion, and add them to a small bowl. Pour the vinegar on top and toss to coat. Set aside to lightly pickle.
- In another bowl, mash the avocado with lime juice and a pinch of both salt and pepper. Set aside.
- Place a grill pan or frying pan over a medium-high heat. When the pan is hot, cook the mushrooms for 5 minutes, or until lightly charred.
- Divide the mushrooms into the taco shells, and top with the red onion, jalapeno slices and avocado. Enjoy!
