Bulgogi Mushroom Tacos
with Slaw & Pickled Onion
- Sesame
- Eggs
- Soy
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
- May contain traces of allergens
Cooking dinner is fun, but constructing dinner just the way you like it, now that’s exciting! Make your tacos with earthy mushrooms, pickled onion and a colourful variety of veggies, sprinkled with crispy shallots for a bit of crunch and there you have it, the perfect taco. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
mushrooms
1 stalk
celery
½
Brown Onion
1
cucumber
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
½
fresh chilli (optional)
1 packet
Crispy Shallots
1 clove
garlic
½ packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Soy, Gluten; May be present: Eggs, Fish, Milk, Tree Nuts, Sesame)
Not included in your delivery
olive oil
½ tsp
sesame oil
(Contains: Sesame; )
¼ cup
water
¼ cup
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. Chop mushrooms into bite-sized chunks. Thinly slice celery. In a medium bowl, combine garlic, Asian stir-fry sauce (see ingredients), the sesame oil, the water and a pinch of salt and pepper.
Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid. Add enough water to cover onion, then stir to combine. Set aside.
Thinly slice cucumber into half-moons. In a medium bowl, add slaw mix and 1/2 the garlic aioli. Toss to coat. Season with salt and pepper to taste.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook mushrooms and celery, tossing regularly, until softened, 5-8 minutes. Reduce heat to medium, then add sauce mixture and cook, stirring, until reduced, 1-2 minutes.
While the mushrooms are cooking, heat mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
Drain pickled onion. Thinly slice fresh chilli (if using). Spread remaining aioli over tortillas, then top with slaw, cucumber, bulgolgi mushrooms and pickled onion. Sprinkle over crispy shallots and chilli to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty bulgogi sauce and overall flavour combination, though some found it too salty or sweet.
- Ease of prep: Customers found this recipe quick and easy to prepare, with simple assembly of ingredients.
- Suggestions: Consider doubling the mushrooms; many felt the portion was too small for the number of tacos provided.
- Portions: Several reviewers mentioned feeling hungry after the meal, suggesting it may be better suited as a light lunch.
- Texture: Some found the contrast between cold slaw and hot mushrooms unusual; consider warming all components.
