Mouth-watering mushrooms tossed in Cholula® Smoky Chipotle Salsa make for a delicious meat free Monday.
30 min
PREP TIME
15 min
COOK TIME
21
INGREDIENTS
Servings: 4-6
INGREDIENTS
- Pickled Cabbage
- ¾ cup (180 mL) apple cider vinegar
- 1 cup cup (250 mL) boiling water
- 2 tbsp caster sugar
- 1 ½ tbsp salt flakes
- 2 (160 g) purple cabbage, finely shredded with a mandoline
- Smoky Chipotle Crema
- ½ cup (120 g) plain Greek yoghurt
- ⅓ cup (80 mL)
- 2 tbsp (40 mL) lime juice
- 1 tbsp (20 mL) honey
- 2 tbsp salt flakes
- Smoky Chipotle Mushrooms
- 4 (240 g) portobello mushrooms, sliced 1 cm thick
- 1 medium red capsicum, sliced thin
- 1 x 28 g sachet
- 1 ½ tbsp (30 mL) oil
- To Serve
- Corn or flour tortillas
- Mixed lettuce leaves
- Sliced avocado
- Fresh coriander leaves
- Lime wedges
- Cholula® Chipotle Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 Combine vinegar, boiling water, sugar and salt in a heatproof jug or bowl. Stir until sugar and salt have dissolved. If needed, microwave in 30 second intervals until sugar and salt are fully dissolved. Completely submerge sliced cabbage in pickling liquid. Cover and leave to pickle for at least 30 minutes before using.
- 2 Place all ingredients for the smoky chipotle crema in a food processor. Blend until smooth. Cover and keep refrigerated until used.
- 3 Toss sliced mushroom and capsicum in Taco Seasoning. Heat half the oil in a large, non-stick frying pan over MED-HIGH heat. Working in batches, cook vegetables until tender and browned on all sides, tossing regularly (about 4-6 minutes). Add remaining oil between batches. Once cooked, toss through Smoky Chipotle Salsa whilst still hot.
- 4 Warm tortillas on a greased non-stick pan or flat grill over MEDIUM-HIGH heat. Cook on both sides until tortillas soften and are lightly browned.
-
5
To serve, add lettuce leaves to your tortilla, followed by smoky vegetable mix, pickled cabbage, avocado and fresh coriander leaves. Drizzle with smoky chipotle crema and serve with lime wedges, and additional Smoky Chipotle Salsa and Chipotle Hot Sauce.
Tips:
• Store pickled cabbage in an air-tight container and keep refrigerated for up to 2 weeks. Use in tacos, salads, sandwiches or bowls.
• For a vegan alternative, replace sour cream in the Smoky Chipotle Crema with ⅓ cup (80 g) vegan mayonnaise.
