Spicy Mushroom And Tomato Tacos

Spicy Mushroom And Tomato Tacos

This dish has been one of favourite casual weekend lunches or a summer evening dinner. Tacos are always fun. My nephew Wills has asked for this dish many times. I think we are all happy with his choice. Oyster mushrooms are a wonderful ingredient and are the highlight of this feast. Making my own salsa and guacamole was fun too. Waitrose make it all so easy with their recipe.

Just a note with regard to the ingredients photograph below. It was rather hard to find soft taco wraps. Eventually I had to buy a Wahaca Taco kit which had some extra sachets with sauce and spices inside. I suspect that a lot of other readers of the Waitrose magazine arrived at our local Waitrose before me and cleared the shelves of soft taco wraps.


• 400g king oyster mushrooms
• 1⁄4 tsp ground cumin
• 1⁄4 tsp chilli powder
• 1⁄4 tsp salt
• 3 tbsp extra virgin olive oil
• 8 soft taco wraps
• 1⁄4 x 25g pack coriander, leaves only

• 400g can chopped tomatoes
• 2 tsp caster sugar
• 1⁄2 tsp salt
• 1 tsp cider vinegar
• 1 tsp ground cumin
• 1 jalapeño chilli, finely chopped

• 1 small red onion, finely chopped
• 2 avocados, mashed
• 1 lime, juice, plus extra wedges to serve


Preheat the grill to medium (about 250°C) and thinly slice the mushrooms.

In a bowl, combine the mushrooms, spices, salt and oil. Coat the mushrooms thoroughly. Put the coated mushrooms on a baking tray in a single layer and grill for fifteen minutes, then turn over and grill for another fifteen minutes. I found I only needed to grill them for ten minutes each side, but perhaps I had sliced them too thinly.

Meanwhile, for the tomato sauce, put all the ingredients in a large pan and bring to a simmer over a medium heat. Reduce the heat and cook over a low heat for ten minutes.

For the guacamole, combine all the ingredients except the lime wedges with a pinch of salt in another bowl.

Heat a frying pan or griddle over a high heat and cook each taco wrap for ten seconds per side. Keep warm before service.

To serve, put a tablespoon of the guacamole onto each taco, then a tablespoon of the tomato sauce, and top with some of the mushrooms. Scatter over the coriander leaves and serve with the lime wedges.

3 thoughts on “Spicy Mushroom And Tomato Tacos

    1. Likewise. I have been collecting recipes for to try out when our lunch dates resume. Enjoy the rest of your holiday. Make the most of the break, big year ahead.


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