These healthy veggie mushroom birria-style tacos will become your family’s new favourite. Meaty British oyster mushrooms are cooked in a fiery, smoky chipotle sauce, then melted into tacos with oozy mozzarella and served with a rich, fragrant broth for dunking. We’ve used grated mozzarella, but feel free to swap to our grated Plant Kitchen Vegan Cheddar Cheese to make this recipe vegan.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
2 tbsp
M&S hot chipotle chilli paste
1 pouch
(500 ml)
(500 ml)
M&S vegetable stock
2 tbsp
M&S fajita seasoning
2 tbsp
M&S Flamin' Fruit chipotle, pineapple and garlic hawwwt sauce
3 packs
(150 g each)
(150 g each)
M&S Collection British oyster mushrooms
1 pack
(300 g)
(300 g)
M&S corn and wheat taco
100 g
M&S grated mozzarella
1
M&S Remarksable Value brown onion, finely diced
10 g
coriander, finely chopped
2
limes, cut into wedges
Nutrition per serving
Calories
389kcal
Fat
11.0 g
Saturates
4.9 g
Sugars
7.6 g
Salt
1726.0 mg
