Chipotle Pulled Mushroom Tacos with Salsa & Pickled Onions

Chipotle Pulled Mushroom Tacos with Salsa & Pickled Onions

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Vegan & Veggie (4 Nights For 2) on Sunday, September 11, 2022.
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I mean what's not to love about tacos! these chipotle mushroom tacos are easy to make, filling, tasty and so versatile. Portobello mushrooms tossed in a bespoke pulled mushroom spice and chipotle sauce served with pickled red onion and smoked paprika aioli. Insanely delicious!

Ingredients

Pickled Onion

  • 1/2 red onion, thinly sliced
  • 1 Tbsp red wine vinegar

Salsa

  • 1 tomato, diced 1cm
  • 1 avocado, diced 1cm
  • 1 drizzle of olive oil
  • 1 tsp red wine vinegar

Tortillas

  • 1 pack tortillas

Mushrooms

  • 1/2 red onion, finely diced
  • 1/2 can black beans, drained & rinsed
  • 200g portobello mushrooms
  • 1 drizzle of oil
  • 1 pack pulled mushroom spices
  • 25g chipotle sauce
  • 25g tomato paste
  • 1/2 Tbsp soy sauce

To Serve

  • 1 baby cos lettuce, shredded
  • 1 bunch coriander, leaves picked
  • 2 Tbsp smoked paprika aioli

Steps

  1. Thinly slice first measure of onion. Add to a small bowl and toss together with vinegar and a pinch of salt. Set aside to pickle. Drain before serving.
  2. Dice tomato and avocado and toss in a medium bowl with olive oil and vinegar. Season to taste with salt and pepper. Set aside.
  3. Wrap tortillas in a damp tea towel and microwave on high for 2-3 minutes, until warmed through.
  4. Finely dice second measure of onion, tear mushrooms into rough chunks and drain and rinse black beans. Heat oil in a medium frypan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until softened. Add pulled mushroom spices and cook for 1 minute, stirring, until fragrant. Add mushrooms and cook a further 3 minutes, until softened.
  5. Add black beans, chipotle sauce, tomato paste and soy sauce to pan and mix to combine (use less chipotle if you prefer less spice). Reduce heat to low and cook for a further 1-2 minutes until sauce has thickened. Season to taste with salt and pepper.
  6. Shred lettuce and pick coriander leaves.
  7. Tortillas topped with smoked paprika aioli, lettuce, mushrooms, salsa, pickled onion and coriander.

Nutritional Information

Energy 3303 kj
789 kcal
Protein 21.6g
Carbohydrate 84.4g
Fat 35.4g