Mushroom Tacos



  • For the mushrooms
  • 300g portobello mushrooms
  • 2 heaped tbsp chipotle paste
  • 2 cloves of garlic, minced
  • ½ tsp cumin
  • 1 tsp paprika
  • 2 tbsp U:Me vegetable and olive oil blend
  • 1 pinch salt
  • 2 corn on the cob
  • 2 avocados, sliced
  • A small handful coriander
  • Hot sauce to taste
  • Salt and pepper
  • 8 corn tacos



  • Clean the mushrooms and slice into strips around 1 cm wide. Add into a large bowl with the marinade ingredients and mix well with your hands, being careful not to break up the mushrooms. Allow to marinate for at least 10 minutes.
  • Drizzle the corn on the cob with U:Me vegetable and olive oil blend and season with salt and pepper, grill on a medium high heat until the corn is cooked and beginning to char. Allow to cool and then cut the corn off the cob.
  • Place a large frying pan onto a hot heat, add the mushroom and cook, stirring regularly until the mushrooms have cooked through, around 5 minutes.
  • Heat the tacos according to pack instructions, to serve, place half a sliced avocado on each taco, top with the mushrooms, a scattering of corn and a few sprigs of coriander. Add hot sauce to taste, wrap up and dig in!