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Chipotle mushroom tacos with avocado smash recipe

13 ratings

Crisp taco shells packed with rich, smoky chipotle mushrooms, crunchy coleslaw and creamy avocado, finished with some punchy pickled red onions and a drizzle of mayo. This more-ish mushroom recipe is sure to be a hit! See method

Serves 4
15 mins to prepare and 10 mins to cook
386 calories / serving
Vegetarian

Ingredients

1 red onion, ½ finely sliced and ½ finely chopped
4 tbsp lime juice
1 large ripe avocado, cut in half and stone removed
½ x 30g fresh coriander, chopped
300g pack crunchy coleslaw mix
4 tbsp natural yogurt
400g pack Tesco closed cup mushrooms, halved or quartered if large
1 tbsp sunflower oil
1-1½ tbsp chipotle paste
12 crunchy taco shells
green chilli, sliced, to serve (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1605kj
386kcal 19%
Fat
24g 34%
Saturates
4g 19%
Sugars
8g 9%
Salt
0.5g 8%

of the reference intake
Carbohydrate 31.5g Protein 7.9g Fibre 7g

Method

Place the finely sliced red onion in 2 tbsp lime juice and leave for at least an hour to pickle.
Preheat the oven to gas 4, 180°C, fan 160°C.
For the avocado mash, scoop the flesh out of the avocado and mash with a fork. Add the remaining lime juice, chopped red onion and coriander, then season.
Remove the mayonnaise sachet from the coleslaw mix and stir through the yogurt.
Meanwhile griddle or pan-fry the mushrooms in the oil until golden, about 5-7 mins. Add in 1-1½ tbsp chipotle paste, depending on how hot you like it, with a splash of water until the mushrooms are glazed. Remove from the heat.
Warm the taco shells in the oven for 2 mins.
To serve, fill each taco shell with some coleslaw mix, avocado mash, mushrooms and finish with a drizzle of mayonnaise, pickled red onions and chilli if you like.

See more Mushroom recipes