Pulled Mushroom Tacos with Pink Pickled Onions and Smoky Mayo
Ingredients
Pickled Onions
- ½ red onion, thinly sliced
- ⅓ cup white vinegar
- 1 tablespoon 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 teaspoon 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 tablespoons vegan chipotle sauce (or BBQ sauce)
- 1½ tablespoons tomato paste
- 2 tablespoons soy sauce
Tacos
- 8-10 tortillas
- 1 baby cos lettuce, thinly sliced
- 1 bunch coriander, leaves picked
- 4 tablespoons Culley's vegan smoky mayo (alternatively, mix together ¼ tsp smoked paprika, 1 Tbsp vegan BBQ sauce and ¼ cup vegan mayonnaise)
Method
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.
Salsa
- In a bowl, toss all salsa ingredients together with a drizzle of olive oil and lime juice. Season to taste.
Mushrooms
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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.
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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.
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Reduce heat and simmer for a further 2 minutes, until sauce has thickened and is sticky. Season to taste.
Tacos
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Preheat oven to 200°C.
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Wrap tortillas in foil and heat in oven for about 15 minutes, until ready to serve.
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Prep lettuce & coriander
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Serve tortillas topped with smoky mayo, lettuce, mushrooms, salsa, pickled onion and coriander.