Smoky Mushroom Tacos

These tacos are so delicious and quick - my riff on a Hongo Al Pastor, a traditional mushroom filling for tacos with a vibrant fiery umami-rich sauce. You can make this completely plant-based by using vegan yoghurt, plus gluten-free by using gluten-free wraps.

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Ingredients

avocado 3 (diced)
onion 1 (diced)
fresh coriander 1
chestnut mushrooms 400 g
smoked paprika 2 tsp
plain tortilla wraps 4
natural yoghurt to serve

Method

Prep the ingredients

De-stone and dice the avocado. Peel and dice the onion. Chop the coriander.

Prep & cook the mushrooms

In a large bowl roughly break up the mushrooms with your hands, add the paprika, a glug of of oil and season with salt. Mix well together to ensure the mushrooms are coated.
Heat a large frying pan over high heat. Add the mushrooms and fry for 4-5 minutes until charred all over.
Warm up the wraps as per the packet instructions.

Plate up

Assemble your tacos with the mushrooms, avocado, onion, coriander and yoghurt. Enjoy!

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