Name: Smoky Mushroom Tacos
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 250 ml bbq sauce (Texas BBQ sauce); 150 ml beer (vegan IPA); 0.5 null red onion (thinly sliced); 1 tbsp vegetable oil (plus extra for greasing); 300 g portobello mushrooms (stalks removed); 1 tsp smoked paprika; 1 tsp ground cumin; 8 null taco shells (crunchy); 4 leaves iceberg lettuce (shredded); 0.25 cup jalapeno (sliced, in brine); 0.25 cup fresh coriander (roughly chopped); 1 null avocado (stoned and peeled); 1 null lime juice; 0.5 null red chilli (deseeded and finely diced); 0.25 tsp salt (pinch of)

Instructions

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1

Preheat the oven to gas 4, 180°C, fan 160°C. In a shallow dish, whisk together the bbq sauce (250 ml) and beer (150 ml). Set aside. Put the onion (0.5 red) in a bowl of cold water; leave to soak.
2

Heat the vegetable oil (1 tbsp) in a heavy-based frying pan over a medium-high heat. Add the portobello mushrooms (300 g), stalk-side down, and put a second, smaller heavy-based pan on top to flatten them. Fry for minutes (2), then flip the mushrooms, press down again with the smaller pan and fry for minutes (2) more. Season, sprinkle the smoked paprika (1 tsp) and ground cumin (1 tsp) over both sides of the mushrooms and fry for minutes (2) each side with the smaller pan pushed down on top.
3

Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for minutes (15) to minutes (20) until cool. Brush a hot griddle pan with a little [vegetable oil], then fry the mushrooms until lightly charred. Alternatively, grill the mushrooms on a barbecue for minutes (2) each side.
4

Meanwhile, warm the shells (8 taco) in the oven for minutes (2) (or on the barbecue). Mash the avocado (1) with the juice (1 lime), chilli (0.5 red) and a salt (0.25 tsp).
5

Drain the [red onion]. Slice the mushrooms into strips and divide between the tacos. Top with [red onion], lettuce leaves (4 iceberg), jalapeno (0.25 cup) and fresh coriander (0.25 cup). Serve with the smashed avocado and a drizzle of BBQ marinade. Tip: Strain leftover marinade, then bottle and chill for up to two weeks.