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Mushroom and avocado tacos with chipotle mayo

11 INGREDIENTS • 3 STEPS • 20MIN

Mushroom and avocado tacos with chipotle mayo

Recipe
5.0
1 rating
With a spicy homemade pico de gallo and creamy vegan chipotle mayo – new to our Plant Kitchen range – these veggie tacos make a fun family feast.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
With a spicy homemade pico de gallo and creamy vegan chipotle mayo – new to our Plant Kitchen range – these veggie tacos make a fun family feast.
20MIN
Total time
Ingredients
Servings
4
us / metric
200 g
M&S Remarksable Value white mushrooms, roughly chopped
8
soft tortilla wraps
1
avocado, roughly chopped
115 g
Plant Kitchen vegan chipotle mayonnaise
1
lime
For the pico de gallo
4
medium tomatoes, chopped
1
red onion, finely chopped
1 tbsp
M&S sliced green pickled jalapeño, drained, finely chopped
2 cloves
garlic, grated
1 bunch
coriander, roughly chopped
1
lime, juiced
Nutrition per serving
VIEW ALL
Calories
428kcal
Fat
18.0 g
Saturates
1.9 g
Sugars
8.0 g
Salt
811.7 mg
Love This Recipe?
Add to plan
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Mushroom and avocado tacos with chipotle mayo
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author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Preheat the grill to medium. While it’s heating up, make the pico de gallo: mix the onion (1), tomatoes (4), jalapeño (1 tbsp), garlic (2 cloves), coriander (1 bunch) and lime juice (1) together in a bowl with some salt and pepper.
step 2
Put the mushrooms (200 g) on a baking sheet, drizzle with oil and season with salt. Grill until tender, then remove. Pat the mushrooms dry with kitchen paper and set aside.
step 3
Warm the tortillas (8) under the grill until soft, then remove. Pile the avocado (1) and mushrooms on top of each taco, then layer on the pico de gallo and chipotle mayo (115 g). Add a squeeze of lime (1), then fold up to eat.
step 3 Warm the tortillas (8) under the grill until soft, then remove. Pile the avocado (1) and mushrooms on top of each taco, then layer on the pico de gallo and chipotle mayo (115 g). Add a squeeze of lime (1), then fold up to eat.
Tags
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Dinner
Lunch
Vegan
Vegetarian
Mushrooms
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