Smoky mushroom and pineapple tacos

Name: Smoky mushroom and pineapple tacos
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 small pineapple, peeled and sliced; 1/4 cup chipotle chillies in adobo sauce; 1/4 cup apple cider vinegar; 1 tsp ground cumin; 1 tsp ground coriander; 1 tbsp smoked paprika; 2 tbsp olive oil; 2 garlic cloves, crushed; 1 onion, thinly sliced; 600g mixed mushrooms, sliced; 12 small tortillas, toasted; baby salad mix, to serve

Jessica Brook

August 12, 2022

Smoky mushroom and pineapple tacos. Jeremy Simons

easyTime:< 30 minsServes:4

A vegetarian taco with a difference that makes a quick and crowdpleasing midweek meal.

Ingredients

1/2 small pineapple, peeled and sliced
1/4 cup chipotle chillies in adobo sauce
1/4 cup apple cider vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tbsp smoked paprika
2 tbsp olive oil
2 garlic cloves, crushed
1 onion, thinly sliced
600g mixed mushrooms, sliced
12 small tortillas, toasted
baby salad mix, to serve

Method

Step 1
Place half the pineapple, plus the chipotle chillies, vinegar, cumin, coriander and paprika in a small blender and blend until smooth. Set aside.
Step 2
Heat oil in a large non-stick frying pan over high heat. Add the garlic and onion and cook for 5 minutes, then add the mushroom and remaining pineapple and cook stirring for 8 minutes, or until starting to caramelise. Add half the chipotle sauce and cook for a further 5 minutes.
Step 3
Serve with toasted tortillas, extra pineapple chipotle sauce and baby salad mix.

The best recipes from Australia's leading chefs straight to your inbox.