Walnut Mince Tacos

This recipe is part of my series 'Easy Dinners You'll Actually Make'. Walnut mince tacos with a refreshing mango salsa, a must-try dish that offers a delightful blend of flavours and textures. To make this recipe fully gluten-free, I suggest using gluten-free wraps, which are widely available in most supermarkets.

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Ingredients

mushrooms 400 g (chopped)
walnut halves 100 g (chopped)
taco seasoning 2 tbsp
tamari 1 tbsp
mango 1 (chopped)
baby plum tomatoes 100 g (chopped)
fresh coriander 1 handful (chopped)
lime 1 (juice)
olive oil dash
avocado 1 ½ (chopped)
taco shells 12

Method

Finely chop the mushrooms and walnuts. Add the mushrooms and walnuts to a pan with a dash of olive oil and the taco seasoning and tamari. Cook for around 7 - 8 minutes, until the mushrooms have softened. Season to taste with salt and pepper.
Meanwhile make the salsa by chopping the mango, tomatoes, avocado and coriander. Mix together in a bowl with a dash of olive oil and season to taste with the lime juice and salt and pepper.
It's taco time! Spoon the mince into the taco shells and top with the mango salsa. Enjoy! Please note - to make this recipe gluten free we suggest you use gluten free wraps which are widely available in most supermarkets.

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Walnut Mince Tacos

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Ingredients

Method

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