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 “shred” 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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