If you like tacos then you are gonna looooove these. The salsa is just so good that I ate the leftovers first with potatoes, then in a salad and thirdly just on toast. Yup. I'd make an extra batch if I were you.
Ingredients
125g brown mushrooms, thinly sliced
3 tbsp cooking oil
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp ground coriander
1/2 tsp salt
1/2 tsp chili flakes
juice from 1/2 lime
freshly ground black pepper, to taste
4-6 small organic corn tortillas
for the salsa:
1/4 pineapple, finely chopped
100g organic tinned sweet corn (fresh and grilled is even better!)
1/4 onion, finely chopped
handful of coriander, finely chopped
juice from 1/2 lime
salt, to taste
pepper, to taste
extras:
2 avocados, thinly sliced
1/4 red cabbage, thinly sliced
3-4 tbsp vegan mayo mixed with 1 tsp lime juice
Method
Heat oil in a pan. Add the mushrooms, garlic, cumin, coriander, salt and chili flakes. Cook until soft, then take off heat and add the lime juice and black pepper. Taste and adjust seasoning.
To make the salsa, combine all the chopped ingredients in a bowl with the lime juice, salt and pepper. Taste and adjust seasoning.
To assemble, place all the ingredients on the tortilla and finish up with the mayo and a bit of lime juice and coriander on top. Serve immediately. Enjoy!
