Mushroom Tacos

mushroom tacos, are you looking for these recipes? check this for the best mushroom tacos:

Chicken, lemon and ricotta soft tacos

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 750g chicken breast fillet, thinly sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 medium zucchini, cut into batons
  • 200g cup mushrooms, thickly sliced
  • 10 flour tortillas
  • 200g fresh ricotta cheese, crumbled
  • 1/2 cup finely grated parmesan cheese

Method

  • Step 1
    Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.
  • Step 2
    Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes or until browned and cooked through. Transfer to a bowl. Cover to keep warm.
  • Step 3
    Heat remaining oil in pan. Cook zucchini and mushroom for 5 minutes or until vegetables are just tender. Return chicken to pan. Cook for 2 minutes or until heated through.
  • Step 4
    Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.

Mexican chicken tortillas

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 500g chicken breast fillets, thinly sliced
  • 1 cup (250ml) taco sauce
  • 1 teaspoon olive oil
  • 1 brown onion, thinly sliced
  • 2 zucchini, ends trimmed, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 8 button mushrooms, thinly sliced
  • 1 tablespoon brown sugar
  • 420g can refried beans
  • 8 small wholegrain tortilla wraps, warmed
  • Extra light sour cream, to serve

Method

  • Step 1
    Combine the chicken and taco sauce in a medium bowl. Cover with plastic wrap and place in the fridge for 5-10 minutes to marinate.
  • Step 2
    Heat the oil in a large frying pan over medium heat. Add the onion and zucchini and cook, stirring, for 5 minutes or until the onion begins to brown. Add the capsicum, mushroom and sugar. Cook, stirring, for 5 minutes or until the sugar dissolves and begins to caramelise.
  • Step 3
    Meanwhile, heat a large non-stick frying pan over high heat. Add the chicken mixture and cook, stirring occasionally, for 10 minutes or until cooked through.
  • Step 4
    Place the refried beans in a small saucepan over low heat and cook, stirring, for 5 minutes or until heated through.
  • Step 5
    Top the tortilla wraps with the onion mixture and the chicken mixture. Serve with sour cream and refried beans.

Mexican mushroom tacos with lime-spiked avo

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 375g portobello mushrooms, halved
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons olive oil
  • 1 corncob, husk and silk removed
  • 350g pkt kaleslaw with herb yoghurt dressing
  • 1 large avocado
  • 2 tablespoon fresh lime juice
  • 10 mini flour tortillas
  • 50g feta, crumbled
  • 1 long fresh green chilli, thinly sliced
  • Green shallots, cut into thin strips, to serve

Method

  • Step 1
    Place mushroom in a large bowl. Add paprika, cumin, coriander, oregano and oil. Toss to coat. Heat a barbecue grill or chargrill pan on medium-high. Cook mushroom and corn, turning, for 10 minutes or until lightly charred and tender. Transfer to a chopping board.
  • Step 2
    Meanwhile, place kaleslaw and dressing in a bowl. Season. Toss gently to combine. Place avocado and juice in a small bowl. Season. Use back of a fork to mash until smooth.
  • Step 3
    Grill the tortillas, in batches, over medium-high heat for 1-2 minutes or until charred and warmed through.
  • Step 4
    Use a sharp knife to cut down length of corncob, close to the core, to remove the kernels. Discard cob. Spread lime-spiked avocado on tortillas. Top with corn, kaleslaw, mushroom, feta, chilli and shallot.

Healthy Japanese tacos

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 10g dried shiitake mushrooms
  • 500g beef stir-fry strips
  • 2 tablespoons teriyaki sauce or marinade
  • 2 teaspoons wasabi paste
  • 1/2 small daikon, shredded
  • 1 large carrot, shredded
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 3 teaspoons mirin
  • 8 large butter lettuce leaves
  • Nori strips, to serve
  • Toasted sesame seeds, to serve
  • Sliced red chilli, to serve

Method

  • Step 1
    Place mushrooms in a medium heatproof bowl. Add boiling water to cover. Leave for 5 minutes to soften. Combine beef, teriyaki sauce and wasabi paste in a large bowl and mix well.
  • Step 2
    Spray a large non-stick frying pan with oil. Heat over medium-high heat. Add beef in batches, cook, stir-frying 1-2 minutes or until just cooked through.
  • Step 3
    Meanwhile, drain mushrooms and squeeze excess moisture. Roughly chop or slice. Add mushroom to beef and cook for 1 minute.
  • Step 4
    Combine daikon, carrot and cucumber in a bowl. Add mirin. Toss to combine and season. Place two lettuce leaves on each serving plate. Top with salad mixture and beef. Scatter with nori strips, sesame seeds and sliced chilli to serve.

Barbecued banana chillies

Image credit: Louise Lister – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 150g large flat mushrooms, chopped
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 4 banana chillies, cut in half lengthways, deseeded (see note)
  • 200g jar hot taco sauce
  • 435g can refried beans with chilli
  • 2 cups grated tasty cheese

Method

  • Step 1
    Preheat barbecue on medium. Lightly grease barbecue plate.
  • Step 2
    Heat oil in a frying pan over medium heat. Add mushrooms, onion, garlic and salt and pepper. Cook for 5 minutes or until soft.
  • Step 3
    Spoon mushroom mixture into chilli cavities. Spoon taco sauce and beans over mushroom mixture. Sprinkle with cheese.
  • Step 4
    Place, cut side up, on barbecue and cook for 8 minutes or until tender and warmed through. Serve with chargrilled meat.

Grilled vegetable and bean tacos with corn salsa

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 1 medium brown onion, cut into thin wedges
  • 1 green capsicum, quartered
  • 3 (180g) portobello mushrooms
  • 2 corn cobs, husks and silk removed
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons smoked paprika
  • 2 x 400g cans red kidney beans, drained, rinsed
  • 400g can crushed tomatoes
  • 10 jumbo taco shells
  • 2 tablespoons fresh coriander leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon sweet chilli sauce

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Heat chargrill or barbecue plate on high heat. Toss onion, capsicum, mushrooms and corn in 2 teaspoons oil. Cook vegetables for 5 to 6 minutes each side or until charred and tender. Thickly slice capsicum and mushrooms. Transfer to a plate. Cover, keep warm. Using a small knife, cut corn kernels from cobs. Transfer to a bowl. Cover to keep warm.
  • Step 2
    Heat 2 teaspoons of the remaining oil in a medium saucepan over medium heat. Add garlic, fennel seeds and paprika. Cook, stirring, for 1 minute or until fragrant. Stir in beans and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened slightly.
  • Step 3
    Meanwhile, heat taco shells following packet directions. Add coriander, lemon juice, sweet chilli sauce and remaining oil to corn. Season with salt. Toss to combine. Divide bean mixture evenly between taco shells. Top with vegetables and corn salsa. Serve.

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