Tacos with mushrooms and guacamole
Ingredients
for 4 people
| 2 | avocados |
| 1 | organic lime, use grated zest and 1 tbsp of juice |
| 1 | garlic clove |
| ½ tbsp | olive oil |
| 2 sprigs | peppermint |
| ¼ tsp | salt |
| a little | pepper |
| 1 tbsp | oil |
| 8 | shiitake mushrooms, sliced |
| ¼ tsp | ground coriander seeds |
| ½ tsp | salt |
| a little | pepper |
| 1 | baby lettuce, cut into strips approx. 2 cm wide |
| 80 g | preserved jalapeño peppers in slices |
| 4 tbsp | fried onions |
| 4 sprigs | peppermint, leaves torn off |
| 8 pieces | taco shells |
How it's done
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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