Crispy Mushroom Tacos With Pickled Chillies
15m
prep time
45m
total time
Medium
level
13
ingredients
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
-
150g Greek Style Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g -
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 By Sainsburys Large Ripe & Ready Avocado -
1 Lime, juiced 1 x Sainsbury's Limes x1 -
1tsp Caster Sugar 1 x Sainsbury's White Caster Sugar 500g -
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 -
2 Red Onion, cut into thin wedges 1 x Sainsbury's Red Onions Loose -
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
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