Guacamole and Mushroom Tacos



  • 8 corn tortillas

  • 1 portion of Harris Farms guacamole or around 1 1/2 cup of homemade guacamole

  • 4 portobello mushrooms

  • 100-200gr of Enoki mushrooms

  • 1 tbsp of Mexican spice mix (or 1 tsp of garlic powder, 1 tsp of paprika powder, 1 tsp of onion powder, 1 tsp of cumin powder and cayenne to taste)

  • Salt

  • 1 red onion 

  • 1/2 cup of apple cider vinegar

  • handful of coriander leaves

  • 1 tbsp of olive oil



  1. Picke your red onion by slicing it finely and leaving to soak in a jar covered in apple cider vinegar in the fridge for a few hours;

  2. Slice your mushrooms and add them to a pan along with the olive oil and Mexican spice mix. Cook on medium heat stirring often until the mushrooms are a little grilled and well cooked. (Add more seasoning or oil if required).

  3. Heat the corn tortillas in a pan on high heat for one minute each side. 

  4. Layer up the tacos by spreading a spoonful of guacamole on the tortillas then adding some mushrooms, pickled onions and coriander. Serve and eat straight away. 

Recipe, photography and styling by Claire Power - Healthy French Wife.

Follow Claire, aka Healthy French Wife on Instagram by clicking here, and for more recipes, to sign up for workshops or to simply follow along her blog, click here!

Ingredients for Guacamole and Mushroom Tacos

Avocado Hass Large Each

$2.49 ea

Avocado Organic min 3 pack 600g

$3.99 ea

Harris Farm Guacamole 235g

$5.99 ea

Avocado Reed Each