Marvellous Mushroom Tacos by @deliciouslyella

30 min

6 servings

🍄

6

Portobello mushrooms

🫒

3 tbsp

Olive oil

🌶️

1 tsp

Smoked paprika

🧄

2 cloves

Garlic

🧂

Sea salt

⚫

Black pepper

🫘

100 g

Tofu

🥛

50 ml

Oat milk

🧀

2 tsp

Nutritional yeast

🌼

0.5 tsp

Dijon mustard

🍁

0.5 tsp

Maple syrup

🍋

2

Limes

🌿

40 g

Coriander

🍅

3

Plum tomatoes

🧅

1

Red onion

🌶️

1

Red chilli

🥙

6

Corn tortillas

  1. Mix
    • Olive oil
    • Smoked paprika
    • Garlic

    Mix the olive oil, smoked paprika, garlic and sea salt, then brush the mixture over each mushroom.

  2. Marinate
    • Portobello mushrooms

    Set the mushrooms aside to marinate for 10 minutes.

  3. Mix
    • Plum tomatoes
    • Red onion
    • Red chilli

    Mix the plum tomatoes, red onion and red chilli in a small bowl, then set aside.

  4. Place
    • Tofu
    • Oat milk
    • Nutritional yeast

    Place the tofu, oat milk, nutritional yeast, Dijon mustard, maple syrup, lime juice and coriander into a high-speed blender and blitz until smooth and creamy.

  5. Place
    • Portobello mushrooms

    Place a frying pan over medium-high heat and add the mushrooms.

  6. Cook
    • Portobello mushrooms

    Cook the mushrooms for 4-5 minutes on each side, pressing them down occasionally with a large flat spatula.

  7. Slice
    • Portobello mushrooms

    Remove the mushrooms and slice them into thin strips.

  8. Rinse

    Rinse and dry the frying pan, then place it back over high heat.

  9. Add
    • Corn tortillas

    Add each corn tortilla to the pan and heat for 20-30 seconds on each side.

  10. Wrap
    • Corn tortillas

    Remove each tortilla and wrap it in a clean tea towel as you cook the remaining tortillas.

  11. Build
    • Coriander

    Build the tacos and sprinkle fresh coriander over the top.

Marvellous Mushroom Tacos by @deliciouslyella

30 min

6 servings

🍄

6

Portobello mushrooms

🫒

3 tbsp

Olive oil

🌶️

1 tsp

Smoked paprika

🧄

2 cloves

Garlic

🧂

Sea salt

⚫

Black pepper

🫘

100 g

Tofu

🥛

50 ml

Oat milk

🧀

2 tsp

Nutritional yeast

🌼

0.5 tsp

Dijon mustard

🍁

0.5 tsp

Maple syrup

🍋

2

Limes

🌿

40 g

Coriander

🍅

3

Plum tomatoes

🧅

1

Red onion

🌶️

1

Red chilli

🥙

6

Corn tortillas

Preparation Steps

  1. Step 1/11

    Mix the olive oil, smoked paprika, garlic and sea salt, then brush the mixture over each mushroom.

    🫒Olive oil
    🌶️Smoked paprika
    🧄Garlic
    🧂Sea salt
    🍄Portobello mushrooms
    🥣Mixing bowl
    🖌️Brush

  2. Step 2/11

    Set the mushrooms aside to marinate for 10 minutes.

    🍄Portobello mushrooms

  3. Step 3/11

    Mix the plum tomatoes, red onion and red chilli in a small bowl, then set aside.

    🍅Plum tomatoes
    🧅Red onion
    🌶️Red chilli
    🥣Mixing bowl

  4. Step 4/11

    Place the tofu, oat milk, nutritional yeast, Dijon mustard, maple syrup, lime juice and coriander into a high-speed blender and blitz until smooth and creamy.

    🫘Tofu
    🥛Oat milk
    🧀Nutritional yeast
    🌼Dijon mustard
    🍁Maple syrup
    🍋Limes
    🌿Coriander

  5. Step 5/11

    Place a frying pan over medium-high heat and add the mushrooms.

    🍄Portobello mushrooms

  6. Step 6/11

    Cook the mushrooms for 4-5 minutes on each side, pressing them down occasionally with a large flat spatula.

    🍄Portobello mushrooms
    🥄Spatula

  7. Step 7/11

    Remove the mushrooms and slice them into thin strips.

    🍄Portobello mushrooms
    🔪Knife

  8. Step 8/11

    Rinse and dry the frying pan, then place it back over high heat.

  9. Step 9/11

    Add each corn tortilla to the pan and heat for 20-30 seconds on each side.

    🥙Corn tortillas

  10. Step 10/11

    Remove each tortilla and wrap it in a clean tea towel as you cook the remaining tortillas.

    🥙Corn tortillas
    🧻Tea towel

  11. Step 11/11

    Build the tacos and sprinkle fresh coriander over the top.

    🌿Coriander

Composition

Ingredients

Types

Vegetables, Oils, Spices, Soy Products, Plant-Based Milk, Condiments, Sweeteners, Fruits, Herbs, Grains

Ingredients

Portobello mushrooms, Olive oil, Smoked paprika, Garlic, Sea salt, Black pepper, Tofu, Oat milk, Nutritional yeast, Dijon mustard, Maple syrup, Limes, Coriander, Plum tomatoes, Red onion, Red chilli, Corn tortillas

Notes

Portobello mushrooms (large, halved horizontally), Garlic (minced), Tofu (medium-firm), Oat milk (unsweetened, almond milk is an alternative), Dijon mustard (smooth), Limes (juiced), Coriander (roughly chopped), Plum tomatoes (seeds removed and finely chopped), Red onion (small, finely chopped), Corn tortillas (6-8 tortillas)

Allergens

Soy, Mustard, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Halal

Calories

250 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 31g, Fat: 11g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 550mg, Sodium: 250mg, Calcium: 80mg, Iron: 1.8mg, Magnesium: 40mg

Vitamins

Vitamin C: 18mg, Vitamin K: 25mcg, Vitamin B6: 0.3mg, Folate: 35mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Brush, Spatula, Tea towel, Knife

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mexican

Geographic

to inform

Various

Aspect

Texture

Creamy, Juicy, Tender, Soft

Flavors

Smoky, Tangy, Savory, Zesty, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked mushroom filling and dressing : 2-3 days (store in an airtight container,keep salsa, dressing, mushrooms and tortillas separate,reheat mushrooms before serving), assembled tacos : same day (best eaten fresh as tortillas soften and salsa releases liquid on standing)