Name: Sticky mushroom tacos with easy garlic and herb dressing
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Yield: 4 servings
Cuisine: Family
Ingredients: 15 ml sunflower oil; 1 onion sliced; 500 g mixed mushrooms sliced; 2 garlic cloves sliced; 5 ml crushed chilli; 50 g Knorr Tasty beef with Robertsons Barbeque Spice; 15 ml maple syrup; 40 ml lemon juice; 250 ml Hot Water; 2 cup fresh mixed herbs roughly chopped; 5 ml crushed chilli; 1 garlic clove minced; 15 ml lemon juice; 50 ml olive oil; 5 ml maple syrup; salt to season; 1 ml black pepper; 8 hard taco shells; 1 baby red cabbage shaved; 1 avocado sliced; 15 g fresh coriander; 1 lime quartered

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Ingredients (22)

For the mushrooms

15 ml	sunflower oil
1	onion — sliced
500 g	mixed mushrooms — sliced
2	garlic cloves — sliced
5 ml	crushed chilli
50 g	Knorr Tasty beef with Robertsons Barbeque Spice
15 ml	maple syrup
40 ml	lemon juice
250 ml	Hot Water

For the herb dressing

2 cup	fresh mixed herbs — roughly chopped
5 ml	crushed chilli
1	garlic clove — minced
15 ml	lemon juice
50 ml	olive oil
5 ml	maple syrup
	salt — to season
1 ml	black pepper

To serve

8	hard taco shells
1	baby red cabbage — shaved
1	avocado — sliced
15 g	fresh coriander
1	lime — quartered

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Method:

Mushrooms

Heat the oil in a pan over a medium heat. Add the onion, mushrooms, garlic and Robertsons Crushed Chillied, and cook down, stirring occasionally, until soft and slightly caramelised.

In a bowl, mix together the contents of Knorr Tasty Beef with Robertsons Barbeque Spice, maple syrup, lemon juice and hot water. Add this to the mushrooms mix in the pan.

Cook down until thickened. Remove from the heat.

Herb Dressing

For the herb dressing, just blend everything together until smooth, adding more oil if necessary. Season to taste with salt, Robertsons Black Pepper and lemon juice.

To assemble the tacos, divide the shaved cabbage between the tacos. Top with the mushrooms and avocado. Drizzle over the herb dressing. Garnish with fresh coriander and lime wedges.