Serves 10
Cooking time 38 minutes
INGREDIENTS
400g button, cup or flat mushrooms
2 tsp olive oil
1 brown onion, finely chopped
30g sachet taco seasoning
400g beef mince
1/2 cup tomato passata
10 mini flour tortillas
Salsa
1 tbs olive oil
1/2 lime, juiced
2 tomatoes, chopped
1 avocado, diced
1 small green capsicum, diced
2 green onions (shallots), finely chopped
1/4 cup coriander leaves
METHOD
1 Finely chop mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a saucepan over medium heat. Add onion and seasoning, cook until soft. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned. Add tomato pasatta and bring to a simmer. Reduce heat to low and simmer 15 minutes or until sauce thickens.
2 To make salsa, whisk oil and lime juice together in a bowl. Stir in tomatoes, avocado, capsicum, onions and coriander.
3 Char-grill tortillas or warm following packet directions. Divide mushroom mince mixture and salsa evenly between tortillas. Serve with chipotle mayonnaise if desired.
The Carousel thanks The Power of Mushrooms for this recipe.
