Chipotle Butter Mushroom Tacos
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MAKE THIS WITH
Ingredients
- 6-7 field mushrooms (about 700g)
- La Banderita tortillas, to serve
- 1 avocado, thinly sliced
- A few dollops of Greek-style yoghurt or sour cream
- 1 salad onion, finely chopped
- 1 handful of almonds, toasted blended to a fine crumb
- 50g fetta, crumbled
- Salt
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MARINADE
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- 3 coriander stalks, leaves reserved for garnish
- 60g butter, softened
- 1 tsp ground cumin
- 1 tbsp smoked paprika, plus extra to garnish
- 1 tsp dried oregano
- 2 chipotle chillies in adobo sauce, plus 2 tsp sauce from can
- 4 whole cloves garlic
- 1 x 2cm piece of ginger minced
- 1/4 cup apple cider vinegar
- 1 agaze syrup or honey
LET'S GET STARTED
- Heat BBQ over a medium-high heat.
- Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.
- Warm tortillas for less than a minute on each side on the BBQ or a pan and keep warm in a clean tea towel.
- Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.
