Name: Mushroom and avocado tacos with chipotle mayo
Total time: 1200 s
Yield: 4
Ingredients: 200 gram white mushroom; 8 soft tortilla wrap; 1 avocado; 8 tablespoon vegan chipotle mayonnaise; 1 lime; 4 tomato; 1 red onion; 1 tablespoon pickled jalapeño; 2 clove garlic; 1 bunch coriander; 1 lime

Step 1

Preheat the grill to medium. While it’s heating up, make the pico de gallo: mix the onion (1) , tomatoes (4) , jalapeño (6 g) , garlic (2 cloves) , coriander (1 bunch) and lime juice (1) together in a bowl with some salt and pepper.

Step 2

Put the mushrooms (200 g) on a baking sheet, drizzle with oil and season with salt. Grill until tender, then remove. Pat the mushrooms dry with kitchen paper and set aside.

Step 3

Warm the tortillas (8) under the grill until soft, then remove. Pile the avocado (1) and mushrooms on top of each taco, then layer on the pico de gallo and chipotle mayo (115 g) . Add a squeeze of lime (1) , then fold up to eat.

Mushroom and avocado tacos with chipotle mayo

RECIPE

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For the pico de gallo

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