Tacos with mushrooms and guacamole

Tacos with mushrooms and guacamole

Total: 25 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / person: 428 kcal
, Fat: 30 g
, Carbohydrate: 32 g
, Protein: 7 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Guacamole

2 avocados
1 organic lime, use grated zest and 1 tbsp of juice
1 garlic clove
½ tbsp olive oil
2 sprig peppermint
¼ tsp salt
a little pepper

Mushrooms

1 tbsp oil
8 shiitake mushrooms, sliced
¼ tsp ground coriander seeds
½ tsp salt
a little pepper

Tacos

1 baby lettuce, cut into strips approx. 2 cm wide
80 g preserved jalapeño peppers in slices
4 tbsp fried onions
4 sprig peppermint, leaves torn off
8 piece taco shells
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How it's done

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Guacamole

Puree the avocados with all the other ingredients up to and including the pepper.

Mushrooms

Heat the oil in a non-stick frying pan. Reduce the heat, add the mushrooms in batches, stir fry for approx. 10 mins., remove, season.

Tacos

Fill the tacos with the guacamole, mushrooms, lettuce, jalapeños, fried onions and mint.

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