Facts & Figures
Description
Casual, modest and easy to share. Everyone loves gathering around a table to assemble and devour a few tacos. Ours combines grilled mixed mushrooms, spicy salsa roja, and mixed bean salad, with a sharp but creamy jalapeño chimichurri, salted red cabbage and pickled eschalots, all on a soft tortilla.
Background Story
Serving Suggestions
Nutritional Facts
Ingredients
Preparation
Heat a drizzle of olive oil in a pan over medium heat.
Add mushrooms to the pan, then add 1 tablespoon of water. Stir for 2 minutes or until heated through.
Add sauce, then stir for 0.5 minutes or until heated through. Transfer tortillas to a microwave-safe container, then heat on high for 0.5 minutes.
To serve, place cabbage and mushrooms in the centre of the tortilla, then top with salsa, eschalots and chimichurri.
Transfer mushrooms and sauce to a microwave-safe container, add 1 tablespoon of water, then heat on high for 1 minute. Alternatively, mushrooms can be enjoyed cold. Transfer tortillas to a microwave-safe container, then heat on high for 0.5 minutes. Place cabbage and mushrooms in the centre of the tortilla, then top with salsa, eschalots and chimichurri.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.