Crispy Mushroom Tacos with Pickled Chillies Recipe
Introduction
Crispy mushroom tacos are a delicious, satisfying twist on a classic favorite. Packed with a variety of mushrooms, tangy pickled chillies, and a creamy herby yogurt, these tacos are perfect for a flavorful vegetarian meal.
Ingredients
- 600g mushrooms, torn (a mix of chestnut, king oyster, oyster, enoki, and button recommended)
- 1 red onion, sliced into thin wedges
- 2 tbsp olive oil
- 2 tsp dried coriander
- 2 tsp dried mint
- 150g Greek-style yogurt
- 1 tbsp white wine vinegar (for the yogurt sauce)
- 10g chives, finely sliced
- 12 corn tortillas
- 1 avocado, sliced, to serve
- 2 red chillies, finely sliced
- 1 tbsp white wine vinegar (for pickling chillies)
- 1 lime, juiced
- 1 tsp caster sugar
- Salt and pepper, to taste
Instructions
- Step 1: In a small bowl, combine the finely sliced red chillies with 1 tbsp white wine vinegar, lime juice, caster sugar, and a pinch of salt. Set this mixture aside for at least 30 minutes to pickle.
- Step 2: Preheat the oven to 220°C (200°C fan/gas mark 7). Spread the torn mushrooms and red onion wedges in a roasting tin. Drizzle with olive oil and sprinkle over dried coriander, dried mint, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until the mushrooms are golden, crispy, and reduced in size.
- Step 3: While the mushrooms roast, mix the Greek-style yogurt with 1 tbsp white wine vinegar, finely sliced chives, salt, pepper, and a pinch of sugar. Adjust seasoning to taste.
- Step 4: Warm the corn tortillas in the oven for a few minutes until pliable and hot.
- Step 5: To assemble, place a portion of roasted mushrooms on each tortilla, add a spoonful of the herby yogurt, top with sliced avocado, and finish with a scattering of the pickled chillies.
Tips & Variations
- For extra heat, add a pinch of chili flakes to the mushrooms before roasting.
- Try using different types of mushrooms based on availability to vary the texture and flavor.
- To make it vegan, substitute the Greek yogurt with a dairy-free alternative like coconut or cashew yogurt.
- Serve with fresh cilantro and a squeeze of lime for an added burst of freshness.
Storage
Store leftover roasted mushrooms and pickled chillies separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or a sealed bag to prevent drying out. Reheat mushrooms in a hot oven or skillet to restore crispiness. Assemble tacos just before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh herbs instead of dried coriander and mint?
Yes, fresh coriander and mint can be used if you have them on hand. Use about three times the amount of fresh herbs as dried, as fresh herbs are less concentrated in flavor.
How can I make the tacos spicier?
To increase the heat, add more fresh chillies to the pickling mix or sprinkle chili flakes on the mushrooms before roasting. You can also serve with a spicy salsa or hot sauce on the side.
Print
Crispy Mushroom Tacos with Pickled Chillies Recipe
- Total Time: 40 minutes
- Yield: 12 tacos 1x
- Diet: Vegetarian
Description
These crispy mushroom tacos with pickled chillies offer a vibrant and flavorful vegetarian meal. Featuring a mix of roasted mushrooms seasoned with coriander and mint, topped with a tangy herby yogurt and fresh avocado slices, these tacos are brightened by the zingy pickled chillies. Perfect for a wholesome, easy-to-make dinner packed with texture and zest.
Ingredients
Mushrooms and Vegetables
- 600g mushrooms, torn (a mix of chestnut, king oyster, oyster, enoki, and button)
- 1 red onion, sliced into thin wedges
- 2 tbsp olive oil
- 2 tsp dried coriander
- 2 tsp dried mint
- Salt and freshly ground black pepper, to taste
Pickled Chillies
- 2 red chillies, finely sliced
- 1 tbsp white wine vinegar
- 1 lime, juiced
- 1 tsp caster sugar
- Pinch of salt
Herby Yogurt
- 150g Greek-style yogurt
- 1 tbsp white wine vinegar
- 10g chives, finely sliced
- Salt and freshly ground black pepper, to taste
- Pinch of sugar
To Serve
- 12 corn tortillas
- 1 avocado, sliced
Instructions
- Make Pickled Chillies: In a small bowl, combine the finely sliced red chillies with white wine vinegar, freshly squeezed lime juice, caster sugar, and a pinch of salt. Stir well to dissolve the sugar and let the mixture sit for 30 minutes to pickle and develop flavor.
- Roast Mushrooms and Onion: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Arrange the torn mushrooms and red onion wedges on a roasting tin. Drizzle with olive oil, then sprinkle evenly with dried coriander, dried mint, salt, and freshly ground black pepper. Roast in the oven for 20-25 minutes, stirring halfway through, until the mushrooms are golden, crispy, and reduced in size.
- Prepare Herby Yogurt: In a bowl, mix the Greek-style yogurt with white wine vinegar and finely sliced chives. Season with salt, pepper, and a pinch of sugar. Adjust seasoning to taste and set aside.
- Warm Tortillas: Place the corn tortillas in the oven for the last few minutes of the mushroom roasting time to warm them up, making them pliable and ready for assembly.
- Assemble the Tacos: To assemble, spread a generous amount of roasted mushrooms and onions onto each warmed tortilla. Add a dollop of the herby yogurt, slices of fresh avocado, and finish by scattering pickled chillies over the top for a spicy, tangy kick. Serve immediately.
Notes
- Use a variety of mushrooms for a more complex texture and flavor.
- The pickled chillies can be made in advance and stored refrigerated for up to 3 days.
- Adjust the level of chilli according to your heat preference.
- You can substitute corn tortillas with flour tortillas if desired.
- For vegan option, replace Greek yogurt with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
Keywords: mushroom tacos, vegetarian tacos, pickled chillies, roasted mushrooms, herby yogurt, avocado tacos, easy taco recipe, meat-free tacos
