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Smoky mushroom and pineapple tacos

Jessica Brook
Jessica Brook

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Smoky mushroom and pineapple tacos.
Smoky mushroom and pineapple tacos. Jeremy Simons

A vegetarian taco with a difference that makes a quick and crowdpleasing midweek meal.

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Ingredients

  • 1/2 small pineapple, peeled and sliced

  • 1/4 cup chipotle chillies in adobo sauce

  • 1/4 cup apple cider vinegar

  • 1 tsp ground cumin 

  • 1 tsp ground coriander

  • 1 tbsp smoked paprika

  • 2 tbsp olive oil

  • 2 garlic cloves, crushed

  • 1 onion, thinly sliced

  • 600g mixed mushrooms, sliced

  • 12 small tortillas, toasted

  • baby salad mix, to serve

Method

  1. Step 1

    Place half the pineapple, plus the chipotle chillies, vinegar, cumin, coriander and paprika in a small blender and blend until smooth. Set aside. 

  2. Step 2

    Heat oil in a large non-stick frying pan over high heat. Add the garlic and onion and cook for 5 minutes, then add the mushroom and remaining pineapple and cook stirring for 8 minutes, or until starting to caramelise. Add half the chipotle sauce and cook for a further 5 minutes.

  3. Step 3

    Serve with toasted tortillas, extra pineapple chipotle sauce and baby salad mix.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/smoky-mushroom-and-pineapple-tacos-20220812-h25olo.html