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Smoky Mushroom Tacos

Gina Narramore

Gina Narramore




250ml bottle Texas BBQ sauce

150ml IPA, to make it vegan make it vegan IPA

½ red onion, thinly sliced

1 tbsp vegetable oil, plus extra for greasing

2 x 150g packs Portobello mushrooms, stalks removed

1 tsp smoked paprika

1 tsp ground cumin

8 crunchy taco shells

4 iceberg lettuce leaves, shredded

handful sliced jalapeños in brine

handful roughly chopped fresh coriander

For the smashed avocado 

1 avocado, stoned and peeled

1 lime, juiced

½ red chilli, deseeded and finely diced

  • Preheat the oven to gas mark 4, 180°C, fan 160°C.
  • In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water; leave to soak.
  • Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top (make sure it's clean) to flatten them.
  • Fry for 2 minutes, then flip the mushrooms, press down again with the smaller pan and fry for 2 minutes more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 minutes each side with the smaller pan pushed down on top.
  • Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 minutes until cool. Brush a hot griddle pan with oil, then fry the mushrooms until lightly charred.
  • Meanwhile, warm the taco shells in the oven for 2 minutes. Mash the avocado with the lime juice, chilli and a pinch of salt.
  • Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander.
  • Serve with the avocado and a drizzle of BBQ marinade.

Recipe taken from Tesco Real Food



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