Chipotle Butter Mushroom Tacos

15 mins
Serves 4
  • 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
Marinade
  • 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
  • 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.

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