Call us now on

0800 201 4811

Smoky Mushroom Tacos

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

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

Recipes

Recipes

Chickpea and Cauliflower Curry

This beautifully simple, light curry is a great vegetarian option. It’s always preferable to use some carefully selected ground and whole spices in a recipe like this for those fresher flavours.  ...Read more

Recipes

Peach Melba Tartlets 

Jenny Culver, Bettys Cookery School tutor, has handpicked one of her favourite recipes for you to make. Perfect as an impressive centrepiece to an afternoon tea, her Peach Melba Tartlets are full of fresh, indulgent flavours. ...Read more