Vegan Tex Mex Tacos

You will need

  • 8 soft corn tortillas
  • 1 red onion
  • 3 tbsp red wine vinegar
  • 300g king oyster (or portobello) mushrooms
  • 2 tsp vegetable oil
  • 2 tbsp fajita spice mix
  • 2 tbsp plant-based butter
  • 2 tbsp egg-free mayonnaise
  • 2 tsp chipotle paste
  • 1 lime
  • Small lettuce, shredded

Step one - Pickle the onions

Peel and finely slice (with the help of a supervising adult) the red onions and put them in a bowl. Add the red wine vinegar, salt and sugar, and toss to combine, squeezing the onions firmly between your fingers before setting aside.

Step two - Make the spiced mushrooms

Cut the caps off the king oyster mushrooms and set aside for another recipe. Roughly rip the stems of the king oyster mushrooms longways to โ€œshredโ€ them (if using portobello mushrooms use the whole mushroom instead). Put the plant-based butter and vegetable oil in the frying pan and set it over a medium heat. Add the fajita spice mix and mushrooms to the hot pan, stir to coat, and fry for about 5 minutes until darkened

Step three - Chipotle mayo

Add the mayo and chipotle paste to a small bowl. Squeeze in the juice of the lime. Mix everything together, adding salt to taste. 

Step four - Serve and enjoy

Warm the tortillas under the hot grill or in a dry frying pan (with grown-up help). Slice the lettuce and fill each taco with a handful. Top each taco with mushrooms, pink pickled onions, and chipotle mayo. Slice the lime into wedges and serve alongside

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