Speedy Tex-Mex Mushroom 'Meat' Tacos

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1stalk celery
• 1pcs spring onion
• 1clove garlic
• 250g mushroom meat
• 10g Tex-Mex seasoning
• 6pcs flour tortillas
• 15ml mayonnaise
• 10ml red or white wine vinegar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the celery and spring onion. Crush or finely chop 1 garlic clove.
2. Step 2 — Make slaw
   Combine 1 tbs mayonnaise and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cabbage, carrot, celery and spring onion and toss to combine.
3. Step 3 — Brown mushroom meat
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 3 mins or until starting to brown. Add the garlic and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Add seasoning
   Add the Tex-Mex seasoning and 1½ tbs water to the mushroom meat and cook, stirring, for 3 mins or until browned. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Make it yours). Divide the tortillas among plates. Fill with the mushroom meat and slaw and enjoy!
6. Step 6 — Make it yours
   Don't have a microwave? Enclose the tortillas in foil, then put in a 220C oven for 8 mins or until softened and warmed through.

Allergens

Eier, Sulfit, Sojabohnen, Gluten, Wheat