Mushroom 'Meat' Tacos

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 1clove garlic
• 250g mushroom meat
• 10g Tex-Mex seasoning
• 400g diced tomatoes
• 1pcs lime
• 6pcs flour tortillas
• 100g baby spinach leaves
• 50g smoky aioli
• 15ml olive oil
• 5ml sugar
• 5ml red wine vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion on an angle. Crush or finely chop the garlic.
2. Step 2 — Brown mushroom meat
   Heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 2 mins or until starting to brown. Add 1½ tbs water and cook, stirring, for 3 mins or until browned.
3. Step 3 — Simmer mushroom meat
   Add the garlic and Tex-Mex seasoning to the mushroom meat and cook, stirring, for 1 min or until fragrant. Add the tomatoes, 1 tsp sugar, 1 tsp red wine vinegar and 60ml (¼ cup) water, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook, covered, for 10 mins or until tender and the sauce is thickened.
4. Step 4 — Make lime dressing
   Meanwhile, finely grate the zest of half the lime, then juice the half. (You can omit the lime zest, if you prefer.) Cut the remaining lime into wedges. Put the lime zest, 1 tsp lime juice* and 2 tsp extra virgin olive oil in a large bowl, season with salt and pepper and whisk to combine.
5. Step 5 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
6. Step 6 — Toss slaw and serve
   Add the carrot, spring onion and spinach to the lime dressing and toss to combine. Taste the mushroom meat mixture, then season with salt and pepper. Divide the mushroom meat mixture, slaw and aioli among the tortillas. Serve with the lime wedges.

Allergens

Sulphites, Soy, Gluten, Wheat, Egg