Name: Taco fiesta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 15 ml oil; 1 garlic clove, crushed; 5 ml cumin; 2.5 ml smoked sweet paprika or chipotle spice mix; 500 g portobello mushrooms sliced; cherry tomatoes halved; 1 mealies; 1 avocado; 15 ml lime juice; 15 ml fresh coriander chopped; 1 chilli deseeded and finely chopped; sea salt and freshly ground black pepper; lime wedges; 250 g lettuce or red cabbage, shredded; 8 flour tortillas

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Ingredients (15)

15 ml	oil
1	garlic — clove, crushed
5 ml	cumin
2.5 ml	smoked sweet paprika — or chipotle spice mix
500 g	portobello mushrooms — sliced
	cherry tomatoes — halved
1	mealies
1	avocado
15 ml	lime juice
15 ml	fresh coriander — chopped
1	chilli — deseeded and finely chopped
	sea salt and freshly ground black pepper
	lime — wedges
250 g	lettuce — or red cabbage, shredded
8	flour tortillas

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Method:

Mushrooms

1. Heat the oil in a large pan over medium-high heat and fry the garlic until softened (take care not to let it burn). Add the spices, mushrooms and tomatoes, stir well and cook for another 6–8 minutes or until golden.

2. Boil the mealie in a large pot of boiling water until tender, then drain and set aside.

3. Transfer the mushroom mixture to a bowl, wipe the pan clean and cook the mealie over medium heat with a little extra olive oil until golden and just slightly charred. Remove, and allow to cool before cutting off the kernels. Set aside.

4. Guacamole Put all the ingredients in a bowl and mash them roughly with a fork. Season with salt and pepper.

To serve

5. Warm the tortillas by stacking them, then wrapping them in foil and putting them in a dry pan over gentle heat. Use the tacos at room temperature.

6. Stuff the mushroom mixture, mealie kernels, guacamole, lettuce or cabbage, and extra coriander, chilli and red onion (if using) into the tortillas or tacos and serve immediately with lime wedges.