Today’s easy and nutritious recipe comes from Costa, Australia’s largest single grower, packer and marketer of mushrooms, in partnership with Old El Paso.
Mexi Mushroom Tacos
- 400 g portobello, flat white or cup mushrooms thickly sliced
- 2 tbsp Old El Paso medium taco sauce
- 2 ripe avocados chopped
- 3 tsp lime juice
- 200 g Perino tomatoes diced
- 1/4 cup extra virgin olive oil
- 1 red onion sliced
- 1 Lebanese cucumber diced
- 6-8 Old El Paso flour tortillas grilled or heated
- Fresh coriander to serve
- Lime wedges to serve
- Heat 1 tablespoon of oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl.
- Heat remaining oil in the same pan over high heat. Add mushrooms and cook for 6 minutes, stirring occasionally, or until well browned.
- Return onion to pan and add Old El Paso medium taco sauce to pan. Stir over low heat for 1 minute or until well combined and set aside.
- Meanwhile, dice avocado and mix with lime juice in a bowl until smooth. Season with salt and pepper and set aside until ready to assemble.
- Combine tomato and cucumber in a bowl ready for assembly.
- Grill or heat tortillas as directed and place on a plate ready for assembly.
- To assemble, spread some avocado over tortillas. Top with mushrooms.Sprinkle with tomato mixture and coriander. Serve with lime wedges.
for key vitamins and minerals, while being very low in kilojoules. Mushrooms contain ergothioneine and selenium, powerful antioxidants that may help support a healthy immune system, riboflavin, which helps release energy from food to combat tiredness and fatigue, and niacin, which may help maintain a healthy mind. Overall. Mushrooms pack more B2. B3, B5, Zinc and antioxidants than potatoes, carrots, onions, zucchini and broccolI! *Review of Nutritional Profile & Development of Health & Nutrition Related Key Messages, April 2020; Developed by Food & Nutrition Australia (FNA)