Mushroom Tacos with an Epic Pineapple and Corn Salsa




Mushroom tacos with an epic pineapple and corn salsa



  • 125g brown mushrooms, thinly sliced
  • 3 tbsp cooking oil
  • 1 garlic clove, minced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • juice from 1/2 lime
  • freshly ground black pepper, to taste
  • 46 small organic corn tortillas
  • for the salsa:
  • 1/4 pineapple, finely chopped
  • 100g organic tinned sweet corn (fresh and grilled is even better!) 1/4 onion, finely chopped
  • handful of coriander, finely chopped
  • juice from 1/2 lime
  • salt, to taste
  • pepper, to taste
  • extras:
  • 2 avocados, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 34 tbsp vegan mayo mixed with 1 tsp lime juice


  1. Heat oil in a pan. Add the mushrooms, garlic, cumin, coriander, salt and chili flakes. Cook until soft, then take off heat and add the lime juice and black pepper. Taste and adjust seasoning.
  2. To make the salsa, combine all the chopped ingredients in a bowl with the lime juice, salt and pepper. Taste and adjust seasoning.
  3. To assemble, place all the ingredients on the tortilla and finish up with the mayo and a bit of lime juice and coriander on top. Serve immediately. Enjoy!



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