Vegetarian
Smoky and spicy adobo chilli gives earthy mushrooms a boost in this fast and fresh meat-free taco. A dollop of crème fraîche, a squeeze of lime and a sprinkling of fragrant coriander brings it all together for an easy weeknight win.
Thinly slice mushrooms. Finely zest lime. Place mushroom, lime zest, paprika, salt and pepper in a bowl and toss to combine.
Peel and thinly slice eschalot. Rinse and separate lettuce leaves. Rinse and pick coriander leaves from their stems and roughly chop both leaves and stems, keeping them separate.
Heat oil in a frypan over medium-high heat. Add eschalot and a pinch of salt and cook for 1-2 minutes or until softened. Add mushroom and cook, stirring, for 3–4 minutes or until golden brown.
Add coriander stems, chipotle chilli in adobo and 60ml (¼ cup) water and bring to a simmer. Cook for 1–2 minutes or until sauce has thickened. Season to taste with salt and pepper.
Warm tortillas to packet instructions and keep warm in a clean tea towel.
Cut lime into wedges. Divide lettuce between tortillas and top with mushroom mixture. Spoon over creme fraiche and sprinkle with coriander leaves. Serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
