PORTOBELLO MUSHROOM TACOS WITH PICKLED RED CABBAGE SLAW & AVOCADO CREMA | Make it a Mushroom Moment

PORTOBELLO MUSHROOM TACOS WITH PICKLED RED CABBAGE SLAW & AVOCADO CREMA

Time:

30m

Serves:

2

We’ve teamed up with Saff Michaelis for this mushroom recipe:

Ingredients 

For the mushrooms:

  • 8 large portobello mushrooms
  • ⅓ cup olive oil
  • 1.5 tsp chipotle
  • 1 tsp soy sauce
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1.5 tsp maple syrup (or honey/sugar)
  • 3 cloves garlic
  • Salt, to taste

For the pickled slaw:

  • ½ red cabbage, finely sliced
  • Juice of 1 lime
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • Salt, to taste
  • 1 tbsp toasted sesame seeds

For the avocado crema:

  • 300 ml sour cream
  • 1 avocado
  • 3 large pinches fresh coriander
  • ½ green chilli deseeded
  • 1 garlic clove
  • Drizzle olive oil
  • Salt, to taste
  • Optional lime juice

For the mango salsa:

  • 1 mango, finely diced
  • ½ red chilli, finely chopped
  • 9 cherry tomatoes, chopped
  • Fresh coriander (to taste)
  • Olive oil
  • Salt, to taste

To serve:

  • Corn tortillas & Lime wedges
  • Optional: tortilla crisps & guacamole

Method 

  1. Marinate the Mushrooms – Score the mushrooms and slice them. Mix your olive oil, chipotle, soy, cumin, paprika, garlic, salt and maple syrup. Toss the mushrooms through this sauce and leave to marinate.
  2. Pickle the Slaw – Combine your cabbage, lime juice, sesame oil, sugar, salt, and sesame seeds. Toss and leave to soften and lightly pickle. Pop to one side
  3. Make the Avocado Crema – With a stick blender or food processor, blitz all your ingredients until smooth and creamy. Adjust seasoning to taste, adding lime if you prefer. Store in the fridge until served.
  4. Prepare the Mango Salsa – Mix your finely diced mango, chilli, tomatoes, coriander, olive oil, and salt. Taste and adjust according to preference.
  5. Cook the Mushrooms & Tortillas – Heat a pan with a splash of neutral oil and cook your mushrooms in 2 batches to avoid overcrowding, leaving undisturbed for 3 minutes before flipping or tossing. Cook until crisp outside and soft inside (you can pop under a 180 fan/grill combo for 5–10 minutes for further crispness). Whilst these cook, warm your corn tortillas in a dry pan.
  6. Assemble – Layer your tortillas with the cabbage slaw, sliced mushrooms, mango salsa, and drizzle with avocado crema. Lime wedges on the side for garnish.