Spicy, smoky chipotle mixed mushrooms with roasted sweet potato, avocado lime crema and quick-pickled onions, sprinkled with crumbly vegan cheese, all folded into a soft tortilla.
These tacos are so incredibly flavourful and pretty simple to make too. They're great for sharing with friends, simply add chips and dips, or sides like this spicy rice, corn salad or Tex Mex loaded fries to make a feast!
You could even mix and match with your taco toppings and make these orange glazed tempeh tacos, cauli scampi tacos or pulled jackfruit tacos. Food like this is great served sharing-style, so everyone can make their perfect taco and eat as many as they like!
If you make any of my recipes snap a pic and share with me @euphoricvegan - you can also see a step-by-step recipe reel on my instagram of these delicious tacos!
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Chipotle Mushroom & Sweet Potato Tacos | Yield: 8 tacos | Time: 45 mins
You'll need
- Chopping board
- Knife
- Baking tray & greaseproof paper
- Sauté pan/cast iron
- Blender/food processor (optional)
- Medium bowl
- Measuring cups and spoons
- Serving bowls/plates
Ingredients
Pickled onions and chili:
- 1 medium red onion
- 1 large red chili
- 1 tbsp sugar
- 2 tsp salt
- 1/4 cup cider vinegar
- 1/2 cup hot water
Sweet potato:
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp mixed herbs
- Salt
Avocado crema:
- 1 large avocado
- Juice 1 lime
- Handful coriander leaves
- Good pinch salt
Mushrooms:
- 1 tbsp olive oil
- 250g mixed variety mushrooms
- 2 tbsp chipotle chili paste
To serve:
- 8 soft taco tortillas (corn or wheat)
- 50g crumbled vegan feta
- Coriander leaves
Method
- Pre-heat oven to 220°C fan and line a baking tray with grease-proof paper.
- Thinly slice the red onion and chili and add to a bowl, top with the sugar, salt, vinegar and hot water and stir together. Leave to one side whilst you prep the remaining ingredients.
- Wash the sweet potatoes and cut into 1-2cm pieces, leaving the skin on. Toss in oil, cumin, smoked paprika, oregano, mixed herbs and a good pinch of salt, spread out on a baking tray and roast for 20-25 mins until slightly charred around the edges.
- To make the crema, add the avocado, lime, coriander and salt to a blender or food processor and blitz until smooth. Alternatively, mash well in a bowl and add finely chopped coriander.
- For the mushrooms, heat a sauté pan on a high heat, add a splash of oil and then tear in the mushrooms, cook until the water has been released and they're browned. Remove from the heat and stir in the smoky chilli paste.
- Drain the liquid from your pickled onions and put in a serving bowl. Warm the tortillas for a few minutes in the oven or over the hob and then wrap in a clean tea towel to keep warm.
- Either serve your ingredients in dishes to assemble at the table, or build your tacos first with a dollop of crema, topped with the chipotle mushrooms and sweet potato, pickled onions and some crumbled vegan cheese and coriander leaves and enjoy!
Cassidy xx
