Chipotle Mushroom Tacos with Pickled Red Onion
Deeply browned mushrooms tossed with smoky chipotle and cumin, tucked into tortillas with avocado and sharp lime-pickled onion.
Ingredients
- Red onion1 pc
- Limes2 pc
- Chestnut mushrooms500 g
- Chipotles in adobo1 tbsp
- Ground cumin1 tsp
- Garlic2 cloves
- Olive oil3 tbsp
- Corn tortillas12 pc
- Avocados2 pc
- Coriander1/2 bunch
Method
- 01
Thinly slice the red onion, toss it with the juice of 1 lime and a good pinch of salt and leave it to pickle for at least 15 minutes, stirring once.
- 02
Slice the mushrooms thickly, heat the oil in your largest frying pan over high heat and cook them in two batches for 6 minutes each, stirring only occasionally, until well browned.
- 03
Return all the mushrooms to the pan with the crushed garlic, chopped chipotles and cumin and cook for 2 minutes, then season and squeeze in half the remaining lime.
- 04
Warm the tortillas in a dry pan for 30 seconds per side and slice the avocados.
- 05
Fill the tortillas with the mushrooms, avocado, pickled onion and coriander, with the last lime cut into wedges for squeezing.
Cook with what you have.
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