Bean chilli tacos
These quick and easy chilli tacos with zesty lime and tangy soured cream will make the whole family happy and are perfect for a midweek meal. Fresh coriander makes all the difference here
Shredded oyster mushroom, miso and chilli tacos
Serves 2
Easy
Prep:
Cook:
Oyster mushrooms have a meaty texture and mild flavour, and soak up the bold flavours of the sauce. This also makes an ideal working from home lunch as it is very speedy
Skip to ingredients
- 2 tbsp light soy sauce
- 2 tsp red miso paste
- 2 tbsp vegetable oil
- 2 tbsp honey
- 2 small garlic clovesgrated
- 1 tsp dried chilli flakes
- 1 tsp ground coriander
- 300g oyster mushrooms
- 8 corn tortillas
TO SERVE
- 1 avocadosliced
- 30g pink pickled onions
- 10g coriander leavesroughly chopped
- 1 limesliced into wedges
Nutrition: per serving
- kcal685
- fat20g
- saturates2g
- carbs105g
- sugars27g
- fibre5g
- protein19g
- salt4.4g
Method
step 1
Put the soy, miso, oil, honey, garlic, chilli and ground coriander in a medium bowl. Whisk to combine, ensuring the miso is fully incorporated. Tear the mushrooms into strips into the bowl, then use tongs to coat them in the sauce.
step 2
Warm a medium frying pan over a medium-high heat. Cook the mushrooms and marinade in the pan for 4-5 mins, stirring often, until sticky and charred. Adjust the heat slightly if the pan is getting too hot. Once golden, transfer to a bowl.
step 3
Warm the tortillas in a frying pan over a medium heat for 10-15 seconds on each side, then wrap well in foil to keep warm.
step 4
Load the mushrooms into the tortillas with slices of avocado, pickled onions and coriander. Squeeze over some lime juice to serve.
