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Oriental Mushroom Tacos
Makes 4
Ingredients
4 fresh Portobello (big brown) mushrooms, cleaned, or 500g Button or Portabellini mushrooms, cleaned and threaded onto wooden skewers that have been soaked in water for 30 minutes
3 tsp Korean barbecue marinade, or other spicy barbecue marinade of your choice
1 baby cabbage, finely shredded
1 carrot, grated
¼ red onion, finely sliced
1 tsp wasabi
6 tbsp good-quality mayonnaise
4 soft tacos (any flatbread will work)
½ avocado, sliced
handful fresh coriander leaves
lemon wedges, grilled on the braai until caramelised, about 5 minutes
Method
1 Brush the mushrooms with the barbecue marinade and place straight onto a medium-hot braai, basting with more barbecue sauce as you go, and turning until mushrooms are cooked through, about 10 minutes.
2 Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.
3 Toast soft tacos on the braai, a couple of seconds on each side.
4 Remove mushrooms from the braai, slice into thick strips, and divide between tacos. Top with slaw, avocado and coriander. Serve immediately with grilled lemon wedges.