Chipotle Pulled Oyster Mushroom Tortillas
with avocado slaw, pickled onions and cheddar cheese
.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
3 piece
Mini tortillas
(Contains: Tarwe May be present: Soja, Mosterd)
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
100 g
Oyster mushrooms
10 g
Chipotle paste
½ piece
Avocado
50 g
Slaw mix
½ piece
Red onion
½ piece
Lime
40 g
Sweet chilli tortilla chips
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Red wine vinegar
½ tablespoon
[Plant-based] butter
1.5 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the onion. In a small bowl, combine half of the onion with the red wine vinegar and sugar. Add a pinch of salt and stir well to combine.
- Tear the oyster mushrooms into strips of around 2cm thickness.
Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.
- Heat a clean frying pan over high heat and fry the oyster mushrooms for 2 - 3 minutes.
- Add a knob of butter and the rest of the onion and fry for another 5 - 6 minutes.
- At the last minute, add the chipotle paste* and half of the honey.
- Place the tortillas on a parchment-lined baking sheet and scatter the cheese over the tortillas. Bake in the oven for 5 minutes, or until the cheese has melted.
*Take care, this ingredient is spicy! Use as preferred.
- Quarter and zest the lime.
- In a tall container, add half of the avocado, the juice of 1 lime wedge per person, the mayonnaise, the water for sauce (see pantry for amount), lime zest to taste and the rest of the honey.
- Mix until smooth with an immersion blender. Season with salt and pepper to taste. In a bowl, mix the slaw mix with half of the avocado dressing.
- Fill the tortillas with the oyster mushrooms, the rest of the avocado, the slaw and the pickled onions. Serve with tortilla chips.
- Drizzle the rest of the avocado dressing over the tortillas and the tortilla chips.
- Serve with the rest of the lime wedges.