Guacamole and Mushroom Tacos

 

INGREDIENTS: 

  • 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

 

METHOD:

  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.

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