Oriental Mushroom Tacos

An interesting fusion of asian and mexican with these tacos.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 4



  • 4 Portobello (big brown) mushrooms cleaned or 500g Button or Portabellini mushrooms, cleaned
  • 2 wooden skewers soaked in water for 30 minutes


  • 3 tbsp Korean barbecue marinade (available at Woolworths), or other 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 flat-bread will work)
  • ½ avocado sliced
  • 1 handful coriander leaves
  • 4 lemon wedges grilled on the braai until caramelized, about 5 minutes



  • Prepare your braai and allow coals or wood to burn down until the heat is very gentle, or preheat a gas braai on medium heat.


  • Thread the portobello mushrooms onto the wooden skewers
  • 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.


  • Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.


  • Toast soft tacos on the braai, a couple of seconds on each side.


  • 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.
Keyword braai