pulled mushroom tacos
I obsessed with the magic of mushrooms & no not that kind! I mean the amazing health benefits that comes from adding mushrooms to your diet. Oyster mushrooms are rich in nutrients such as vitamin D and B3. They are also rich in fibre, low in fat & as vegetables go, pretty impressive when it comes to their protein content. In fact they are complete proteins, which means they contain all nine essential amino acids. pretty impressive huh? they are also super versatile! so they are great to add your weekly shopping list, if you are trying to add more plant-based meals into your diet.
10 minutes
25 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1130 |
| Fat: | 48 g |
| Carbohydrates: | 157 g |
| Protein: | 22 g |
| Cholesterol: | 0 g |
| Sodium: | 4407 mg |
| Fiber: | 23 g |
| Sugars: | 31 g |
| Calculated for total recipe. | |
Serves: 2-3
Ingredients
- 300 grams300 grams300 grams Oyster Mushrooms, pulled
- 1 whole1 whole1 whole White Onion, finely diced
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 3 cloves3 cloves3 cloves Garlic, minced
- 1.5 tsp1.5 tsp1.5 tsp Ground Cumin
- 1.5 tsp1.5 tsp1.5 tsp Smoked Paprika
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 400 grams400 grams400 grams Diced Tomatoes
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Apple Cider Vinegar
- 3 Tbsp3 Tbsp3 Tbsp Wheat-free Tamari
- 3 Tbsp3 Tbsp3 Tbsp Coconut Sugar
- 2 Tbsp2 Tbsp2 Tbsp Yellow Mustard
- 1 tsp1 tsp1 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns
- 200 grams200 grams200 grams Yellow Cherry Tomatoes, or red
- 1 whole1 whole1 whole Red Onion, pickled (optional)
- 1 bunch1 bunch1 bunch Cilantro, chopped
- 0.5 whole0.5 whole0.5 whole Lime Juice
- 1 whole1 whole1 whole Chili Peppers
- 200 grams200 grams200 grams Canned Corn
- 10 whole10 whole10 whole Taco Shells, 8-10
- 1 whole1 whole1 whole Baby Gem Lettuce, shredded
- 1 whole1 whole1 whole Avocado, chopped (optional)
- 1 bunch1 bunch1 bunch Cilantro, chopped
BBQ SAUCE
SWEETCORN SALSA
other
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Preheat the oven to 180c fan assisted. Prepare a baking sheet & a large oven proof dish.
- 2. Prepare the mushrooms, by chopping the heads off & finely slicing. Then use a fork to shred the stems. Once you have started to pierce and shred the stems you can also you your hands to pull them apart.
- 3. Heat 1 tbsp of olive oil in a frying pan, sauté the diced onion with a pinch of salt for 5 mins. Stirring continuously so they don’t burn. Add the minced garlic & spices, stir together for 1 minute.
- 4. Add the mushrooms to the pan and toss together with the spices, allow to cook for for 8 minutes
- 5. Prepare the bbq sauce. Place a sift over a bowl, add the chopped tomatoes, use a spoon to bash the tomatoes through the sift, so you have a smooth tomato sauce. Discarding any tomatoes that are too big. Add the rest of the bbq sauce ingredients and mix together well.
- 6. Pour the bbq sauce over the mushrooms, & allow to bubble away for 5 minutes until the sauce has thickened.
- 7. Transfer to an oven proof dish, spread out across the dish, place in the oven for 10 minutes until starting to brown and crisp on top.
- 8. Prepare the salsa by placing all the ingredients in a bowl and seasoning to taste.
- 9. Prepare tacos according to package instructions
- 10. To build tacos, add the shredded lettuce, some salsa, then a heaped tbsp of pulled mushrooms, top with some avocado (if using) & some fresh coriander. Enjoy
Add a Note
My Notes:
About This Recipe
Dairy Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Vegan Vegetarian
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