Description
These crispy mushroom tacos with pickled chillies feature a delicious variety of mushrooms roasted to golden perfection with fragrant dried coriander and mint, served with a tangy herby yogurt and vibrant pickled chillies for a fresh and flavorful vegetarian taco experience.
Ingredients
Scale
Mushrooms and Vegetables
- 600g mixed mushrooms (chestnut, king oyster, oyster, enoki, button), torn
- 1 red onion, sliced into thin wedges
- 2 tbsp olive oil
- 2 tsp dried coriander
- 2 tsp dried mint
- Salt and black pepper, to taste
Pickled Chillies
- 2 red chillies, finely sliced
- 1 tbsp white wine vinegar
- 1 lime, juiced
- 1 tsp caster sugar
- Pinch of salt
Herby Yogurt
- 150g Greek-style yogurt
- 1 tbsp white wine vinegar
- 10g chives, finely sliced
- Salt and black pepper, to taste
- Pinch of sugar
To Serve
- 12 corn tortillas
- 1 avocado, sliced
Instructions
- Make the pickled chillies: In a small bowl, combine the finely sliced red chillies with white wine vinegar, lime juice, caster sugar, and a pinch of salt. Stir well and set aside for 30 minutes to allow the chillies to pickle and develop flavor.
- Roast the mushrooms and onions: Preheat your oven to 220°C (200°C fan)/gas mark 7. Scatter the torn mushrooms and sliced red onion in a roasting tin. Drizzle with olive oil, then sprinkle with dried coriander, dried mint, salt, and black pepper. Toss gently to coat everything evenly. Roast for 20-25 minutes until the mushrooms are golden, crisp, and nicely shrunken, stirring halfway through cooking for even browning.
- Prepare the herby yogurt: In a bowl, mix the Greek-style yogurt with white wine vinegar and finely sliced chives. Season with salt, black pepper, and a pinch of sugar to balance the flavors.
- Warm the tortillas: Place the corn tortillas in the oven for a few minutes to warm them up, making them soft and pliable for filling.
- Assemble the tacos: Lay the warmed tortillas on a serving platter. Pile on the roasted mushrooms and onions, spoon over the herby yogurt mixture, add slices of avocado, and scatter the pickled chillies on top for a vibrant finishing touch.
Notes
- Using a mix of mushrooms adds better texture and flavor contrast.
- If you prefer a spicier taco, leave some of the chilli seeds in the pickled chillies.
- The herby yogurt can be substituted with a dairy-free alternative to make this recipe vegan.
- For added protein, consider topping with black beans or grilled tofu.
- Perfect served with a side of fresh lime wedges for extra zing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-style
Keywords: mushroom tacos, vegetarian tacos, pickled chillies, roasted mushrooms, herby yogurt, avocado tacos
