Oriental Mushroom Tacos
An interesting fusion of asian and mexican with these tacos.
Ingredients
Mushrooms
- 4 Portobello (big brown) mushrooms cleaned or 500g Button or Portabellini mushrooms, cleaned
- 2 wooden skewers soaked in water for 30 minutes
Filling
- 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
Instructions
Braai
- 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.
Mushrooms
- 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.
Sauce
- Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.
Tacos
- Toast soft tacos on the braai, a couple of seconds on each side.
Serving
- 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.