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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mini flour tortillas(ContainsGluten)
fresh chilli (optional)
Asian stir-fry sauce (plant-based stir-fry sauce)(ContainsGluten, SoyMay be presentEgg, Fish, Milk, Tree Nuts, Sesame)
vinegar (white wine or rice wine)
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.