Taste.com.au – September 2019

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!