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25 Jul, 2023

Mushroom Tacos

Tacos for the win. Tuesday and everyday. Made most delicious with tamari glazed mushrooms combined with spiced black beans, pickled red cabbage and a smoky yoghurt sauce.


Makes 3-4 tacos.


  • 4 mini corn tortillas
  • 1/2 packet of chestnut mushrooms, cut into quarters
  • 1 tbsp tamari
  • 3 cloves garlic, crushed
  • 1 yellow pepper, cut into slivers
  • 1/4 red cabbage, sliced thin with a mandolin or shredded
  • Juice of 1/2 lemon
  • 1 tsp maple syrup
  • Salt
  • 1/2 can of black beans
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 2 heaped tbsp coconut yoghurt
  • Juice 1/2 lime
  • A small handful of coriander, roughly chopped


  1. Preheat your oven to 200 degrees Celsius. Put the mushrooms in a baking dish and cover in the tamari and two cloves of garlic. Stir to coat and bake in an oven dish for 20-25 minutes until slightly crispy.
  2. Cook the peppers in a pan on high heat with a little oil. Sauté for about 5-7 minutes until slightly charred and softened.
  3. Make the pickled red cabbage by squeezing the lemon juice over them, with a pinch of salt and a teaspoon of maple syrup. Leave to marinate in the fridge for at least 15 minutes. The longer, the better.
  4. Sauté a crushed clove of garlic in a little oil on low heat until golden. Add 1/2 tsp smoked paprika and the cumin and dry fry for a minute. Add the black beans alongside a spoon of their liquid and mix it in with the garlic and spices. Season well with salt and pepper.
  5. Make a yoghurty sauce by adding a crushed clove of garlic, the lime juice, 1/2 tsp smoked paprika and some salt and pepper to the coconut yoghurt. Whip together until smooth.
  6. Toast the tortillas in a pan for 1-2 minutes either side.
  7. Top the tortillas with a spoon of red cabbage, a spoon of black beans, a few mushrooms and peppers. Drizzle over a small spoon of the smoky yoghurt sauce and top with a few pieces of fresh coriander. Serve right away!