- Serves: 4
- Preparation: 15 minutes
- Cooks In: 20 minutes
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Ingredients
Method
To make the quick pickles: Combine the water, vinegar and sugar into a small saucepan on medium heat. Stir until the sugar has dissolved, Add the sliced red onions and set aside to pickle for 10 minutes, then drain.
To make the chipotle mushrooms: combine in a large heavy base fry pan on medium heat the garlic, diced onion and a drizzle of oil. Sauté for a few minutes until the onions soften. Add the mushrooms and sauté while stirring until they become golden.
Add 1 tsp of chipotle and the Mexican spice mix and stir through for a few minutes. Follow by adding the tamara sauce and vegetable stock, stir through. Allow to simmer for a few minutes while the sauce reduces. Remove from the heat and cover to keep warm.
Char the corn kernels in a fry pan over hot heat with no oil, allow to lightly char. Remove and set aside.
Add the sliced capsicum to the same fry pan with a little drizzle of olive oil, and toss. Once lightly charred remove and set aside.
Toss the cherry tomatoes with 1/2 lime squeezed over the top and 1 tbsp coriander leaves. Set aside.
Mash the avocado flesh with 1/2 lime squeezed over the top and a pinch of salt. Set aside.
To make the hot sauce; combine the sour cream 1 tbsp hot habanero sauce and 1 tsp of chipotle into a small dish, stir well to combine and set aside.
Warm up the taco shells to the packets instructions.
Serve the mushroom mixture along with all of the toppings, hot sauce and warm taco shells on the table so your guests can build their own taco. Finish each taco with fresh coriander leaves and a wedge of lime.
Ingredients
Directions
To make the quick pickles: Combine the water, vinegar and sugar into a small saucepan on medium heat. Stir until the sugar has dissolved, Add the sliced red onions and set aside to pickle for 10 minutes, then drain.
To make the chipotle mushrooms: combine in a large heavy base fry pan on medium heat the garlic, diced onion and a drizzle of oil. Sauté for a few minutes until the onions soften. Add the mushrooms and sauté while stirring until they become golden.
Add 1 tsp of chipotle and the Mexican spice mix and stir through for a few minutes. Follow by adding the tamara sauce and vegetable stock, stir through. Allow to simmer for a few minutes while the sauce reduces. Remove from the heat and cover to keep warm.
Char the corn kernels in a fry pan over hot heat with no oil, allow to lightly char. Remove and set aside.
Add the sliced capsicum to the same fry pan with a little drizzle of olive oil, and toss. Once lightly charred remove and set aside.
Toss the cherry tomatoes with 1/2 lime squeezed over the top and 1 tbsp coriander leaves. Set aside.
Mash the avocado flesh with 1/2 lime squeezed over the top and a pinch of salt. Set aside.
To make the hot sauce; combine the sour cream 1 tbsp hot habanero sauce and 1 tsp of chipotle into a small dish, stir well to combine and set aside.
Warm up the taco shells to the packets instructions.
Serve the mushroom mixture along with all of the toppings, hot sauce and warm taco shells on the table so your guests can build their own taco. Finish each taco with fresh coriander leaves and a wedge of lime.
