mexicanmushroom tacos with lime-spiked avo
serves4 |prep & cooking25 mins
375gportobellomushrooms, halved
1 tspsmokedpaprika
1 tspgroundcumin
1 tspgroundcoriander
1 tspdriedoregano
leaves
2 tbsoliveoil
1 corncob,huskand
silkremoved
350gpktkaleslawwith herb
yoghurtdressing
1 largeavocado
2 tbsfreshlimejuice
10 miniflourtortillas
50g feta, crumbled
1 longfreshgreenchilli,thinlysliced
Greenshallots,cutinto
thin strips, to serve
1 Placemushroomin a
largebowl.Addpaprika,
cumin,coriander,oregano
andoil.Tosstocoat.Heat
a barbecuegrillorchargrill
panonmedium-high.Cook
mushroomandcorn,turning,for
10 minutesoruntillightlycharredand
tender.Transfertoa choppingboard.
2 Meanwhile,placekaleslawand
dressing in a bowl. Season. Toss
gentlytocombine.Placeavocado
andjuicein a smallbowl.Season.Use
backofa forktomashuntilsmooth.
3 Grillthetortillas,in batches,over
medium-highheatfor1-2minutesor
untilcharredandwarmedthrough.
4 Usea sharpknifetocutdown
lengthofcorncob,closetothecore,
toremovethekernels.Discardcob.
Spreadlime-spikedavocadoon
tortillas.Topwithcorn,kaleslaw,
mushroom,feta,chilliandshallot.
PERSERVE • 13.9gprotein• 38.8gfat
(8.8gsaturatedfat) • 43.8gcarb
- 10.4g dietary fibre • 605 Cals (2530kJ)
useitup!
Fetais soversatile.
Sliceit andbake
withlemon,herbs
andgarlicfora
cheeseboard
or snack.
secret
ingredient
Smokedpaprika
addssmokyflavour
anda kicktothe
marinade.
GET
YOUR
GRILL ON
September 2019taste magazine 47
cook it now!