Pulled Mushroom Tacos with Pink Pickled Onions and Smoky Mayo
Pulled Mushroom Tacos with Pink Pickled Onions and Smoky Mayo Photo: My Food Bag 2019
Serves 4 / Ready in 30 minutes
Ingredients
Pickled Onions
- ½ red onion, thinly sliced
- 1/3 cup white vinegar
- 1 Tbsp sugar
- ½ tsp salt
Salsa
- 2 tomatoes, diced
- ½ cucumber, diced
- 1 avocado, diced
- Juice of ½ lime
Pulled Mushrooms
- ½ red onion, finely diced
- 3 cloves garlic, minced
- 1 tsp each of ground cumin, ground coriander and smoked paprika
- 300g portobello mushrooms, torn into rough chunks with a fork
- 1 x 400g can black beans, drained & rinsed
- 3 Tbsp vegan chipotle sauce (or BBQ sauce)
- 1½ Tbsp tomato paste
- 2 Tbsp soy sauce
To Serve
- 8-10 tortillas
- 1 baby cos lettuce, thinly sliced
- 1 bunch coriander, leaves picked
- 4 Tbsp Culley's vegan smoky mayo (alternatively, mix together ¼ tsp smoked paprika, 1 Tbsp vegan BBQ sauce and ¼ cup vegan mayonnaise)
Preheat oven to 200°C.
1. Prep pickled onion
Place first measure of onion, vinegar, sugar and salt in a small pan on medium-high heat. Stir until sugar has dissolved, about 1 minute. Remove from heat and set aside to cool.
2. Prep salsa
In a bowl, toss all salsa ingredients together with a drizzle of olive oil and lime juice. Season to taste.
3. Heat tortillas
Wrap tortillas in foil and heat in oven for about 15 minutes, until ready to serve.
4. Prep & cook mushrooms
Heat a drizzle of oil in a fry-pan on medium-high heat. Cook second measure of onion for 2-3 minutes, until softened and starting to brown. Add garlic and spices and cook for 1 minute, until fragrant. Add mushrooms to pan and cook a further 3 minutes, until softened. Add black beans, chipotle sauce, tomato paste and soy sauce to pan and mix to combine.
Reduce heat and simmer for a further 2 minutes, until sauce has thickened and is sticky. Season to taste.
5. Prep lettuce & coriander
6. Serve tortillas topped with smoky mayo, lettuce, mushrooms, salsa, pickled onion and coriander.