PORTOBELLO MUSHROOM TACOS WITH CREAMY SLAW

Serves: 2

INGREDIENTS:

4 portobello mushrooms

1 tablespoon avocado oil

2 tablespoons of My Burrito Chipotle Sauce

6 corn tortillas (we got ours from local supplier Masa)

FOR THE CREAMY SLAW:

6 carrots, grated

½ red cabbage, grated

3 tablespoons of mayonnaise 

3 tablespoons yoghurt

1 lime (juiced)

1 teaspoon cider vinegar

TO SERVE:

3 lettuce leaves, finely sliced

a handful of leaves of coriander

optional: turmeric kraut

STEP 1

Clean, remove stems if needed, and slice your portobello caps into chunky slices. In a medium/large bowl mix oil with Chipotle Sauce and season with salt and pepper. Add mushrooms and toss to coat. Sauté in a pan on a medium heat until tender and caramelised.

STEP 2

While the mushrooms cook, make the slaw. Blend carrot and cabbage together mayonnaise, yoghurt, cider vinegar and juice of 1 lime, in a large bowl until fully combined. Season with salt and pepper to taste. 

STEP 3

Prep tortillas via your favourite method. You can wrap them in foil and place in the oven or lightly pan fry them to lightly toast each side. You can even pop them in the toaster! Top tortillas with lettuce, slaw then roasted mushrooms and garnish with coriander and turmeric kraut.