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
Scale
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
