Pulled mushroom tacos with smoky tomato salsa
https://www.coop.co.uk/recipes/pulled-mushroom-tacos-with-smoky-tomato-salsa
This recipe makes more salsa than you need, but it keeps well in the fridge
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Feeds
2
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 62g
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Ingredients
- 4 Co-op vine ripened tomatoes, quartered
- 2 onions, 1 cut into wedges and 1 finely sliced
- 3 garlic cloves, 2 unpeeled and 1 peeled and crushed
- 1½ tsp smoked paprika
- 1 lime, ½ juiced and ½ cut into wedges
- 4 large portobello mushrooms
- 1½ tbsp Co-op olive oil
- ½ tsp ground cumin
- ½ tsp dried thyme
- ½ tbsp chipotle paste
- ½ tsp maple syrup
- ¼ pineapple, peeled, cored and chopped
- 2 tbsp coriander, roughly chopped
- 2 Co-op plain tortilla wraps
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- For the salsa, roast the tomato, onion wedges and unpeeled garlic on a baking tray for 15-20 mins, until lightly charred
- Blitz with the paprika and lime juice, season, then chill
- Put the mushrooms on the same tray, drizzle with ½ tbsp of the oil and roast for 15 mins, until soft
- Remove and, using 2 forks, shred into a bowl
- Heat the remaining oil in a frying pan over a medium heat and fry the sliced onion for 10 mins, until soft. Add the crushed garlic, cumin and thyme, and the shredded mushroom, plus any liquid in the bowl
- Cook for another minute, then stir in the chipotle paste and maple syrup
- Mix the pineapple with the coriander
- Warm the tortillas, then spoon on the pulled mushroom mixture and drizzle with the salsa
- Serve scattered with some of the pineapple, and the lime wedges on the side
