Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Crispy mushroom tacos with pickled chillies
Serves 4
Easy
Prep:
Cook:
plus pickling
Serve these tacos with creamy avocado and zingy pickled chillies. Roast a variety of mushrooms to introduce a meaty texture to the dish
Skip to ingredients
- 600g mushroomstorn (we used a mix of chestnut, king oyster, oyster, enoki and button)
- 1 red onionsliced into thin wedges
- 2 tbsp olive oil
- 2 tsp dried coriander
- 2 tsp dried mint
- 150g Greek-style yogurt
- 1 tbsp white wine vinegar
- 10g chivesfinely sliced
- 12 corn tortillas
- 1 avocadosliced, to serve
For the pickled chillies
- 2 red chilliesfinely sliced
- 1 tbsp white wine vinegar
- 1 limejuiced
- 1 tsp caster sugar
Nutrition: Per serving
- kcal299
- fat12g
- saturates4g
- carbs34g
- sugars6g
- fibre6ghigh
- protein11g
- salt0.2g
Method
step 1
Start by making the pickled chillies. Put the chillies in a small bowl, pour over the white wine vinegar, lime juice and caster sugar, along with a pinch of salt. Set aside for 30 mins.
step 2
Meanwhile, heat the oven to 220C/200C/gas 7. Scatter the mushrooms and red onion in a roasting tin, drizzle with oil, then sprinkle with the coriander, mint and salt and pepper. Roast for 20-25 mins until golden, crisp and shrunken, stirring halfway.
step 3
Mix the yogurt with the white wine vinegar and chives and season with salt, pepper and a pinch of sugar.
step 4
Warm the tortillas in the oven for a few minutes, then pile on the mushrooms, some herby yogurt and avocado, and scatter over the pickled chillies.
