Crispy Mushroom Tacos With Pickled Chillies

Name: Crispy Mushroom Tacos With Pickled Chillies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 Red Chilies, sliced; 8 Corn Tortillas; 2 Avocado, to serve; 1 Lime, juiced; 1tsp Caster Sugar; 2 Red Onion, cut into thin wedges; 2tbsp Olive Oil; 2tsp Dried Coriander; 2tsp Dried Mint; 2tbsp White Wine Vinegar; 10g Chives, finely sliced; 150g Greek Style Yogurt; 600g Mixed Mushrooms, torn (we used a mix of chestnut, king oyster, oyster, enoki and button)

Vegetarian

3.5

15m prep time

45m total time

Medium level

13 ingredients

Crispy Mushroom Tacos With Pickled Chillies recipe by Cherrypick

Serve these tacos with creamy avocado and zingy pickled chillies. Roast a variety of mushrooms to introduce a meaty texture to the dish.

Method

Based on 4 servings, adjust as needed.

Step 1

Start by making the pickled chillies. Put the chillies in a small bowl, pour over the half of the white wine vinegar, lime juice and a pinch of caster sugar, along with a pinch of salt. Set aside for 30 mins.

Step 2

Meanwhile, heat the oven to 220C/200C/gas 7. Scatter the mushrooms and red onion in a roasting tin, drizzle with oil, then sprinkle with the dried coriander, mint and salt and pepper. Roast for 20-25 mins until golden, crisp and shrunken, stirring halfway. You can also cook these in an air fryer.

Step 3

Mix the yoghurt with the remaining white wine vinegar and chives and season with salt, pepper and a pinch of sugar.

Step 4

Warm the tortillas in the oven for a few minutes, then pile on the mushrooms, some herby yoghurt and diced avocado, and scatter over the pickled chillies.

Ingredients
Based on 4 servings

2 Red Chilies, sliced 1 x Sainsbury's Red Chillies 65g
8 Corn Tortillas 1 x Sainsbury's Wheat & Corn Tortilla Wraps x8 320g
2 Avocado, to serve 2 x Sainsbury's Large Ripe & Ready Avocado
1 Lime, juiced 1 x Sainsbury's Limes x1
1tsp Caster Sugar 1 x Sainsbury's White Caster Sugar 500g
2 Red Onion, cut into thin wedges 1 x Sainsbury's Red Onions Loose
2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
2tsp Dried Coriander 1 x Sainsbury's Coriander Leaf 9g
2tsp Dried Mint 1 x Sainsbury's Mint 12g
2tbsp White Wine Vinegar 1 x Sainsbury's Wine Vinegar, White Wine 500ml
10g Chives, finely sliced 1 x Sainsbury's Bunched Chives 20g
150g Greek Style Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
600g Mixed Mushrooms, torn (we used a mix of chestnut, king oyster, oyster, enoki and button) 3 x Sainsbury's Speciality Mushroom Mix, Taste the Difference