Smoky Chipotle BBQ Mushroom Tacos with Fresh Spring Slaw
These flavour-packed vegetarian tacos feature tender portobello mushrooms glazed in a smoky chipotle BBQ sauce, topped with a crisp spring cabbage slaw. Perfect for a quick weeknight dinner or casual weekend gathering.
Ingredients
- 400g portobello mushrooms, sliced into strips
- 2 tablespoons olive oil
- 3 tablespoons chipotle paste
- 4 tablespoons BBQ sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 8 small flour or corn tortillas
- 200g spring cabbage, finely shredded
- 1 medium carrot, julienned
- 4 radishes, thinly sliced
- 2 tablespoons fresh lime juice
- 3 tablespoons soured cream
- Fresh coriander, chopped
- Salt and pepper to taste
Instructions
In a small bowl, whisk together chipotle paste, BBQ sauce, honey, smoked paprika, cumin, and minced garlic to create the glaze.
Heat olive oil in a large frying pan over medium-high heat. Add sliced mushrooms and cook for 5-6 minutes until golden and tender.
Pour the chipotle BBQ glaze over the mushrooms and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and caramelises.
Prepare the spring slaw by combining shredded cabbage, julienned carrot, and sliced radishes in a bowl. Dress with lime juice, a pinch of salt, and toss well.
Warm the tortillas in a dry pan for 30 seconds each side or wrap in foil and heat in the oven at 180°C for 5 minutes.
Assemble tacos by placing glazed mushrooms on warm tortillas, topping with spring slaw, a drizzle of soured cream, and fresh coriander. Serve immediately.
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