Although my black bean & chorizo tacos are a staple at home, I generally try to cook meat-free meals during the week, so I wanted to create an easy, yet satisfying vegetarian taco recipe that people will want to go back to time and time again. Enter my ‘pulled’ portobello mushroom tacos with a super easy, five-ingredient sweetcorn salsa (it uses tinned sweetcorn to save time but, if you want to make it more special, it would work excellently with barbecued or griddled fresh corn). The best bit? The whole meal can be ready in 30 minutes.
I’ve seen several recipes making tacos with shredded or ‘pulled’ oyster mushrooms as a vegan alternative to pulled pork, but as oyster mushrooms still aren’t easily available in all major supermarkets, I decided to use portobello mushrooms instead (inspired by my recipe writer pal Elena Silcock who once did something similar).
P.s – this is vegan-friendly if you omit the feta.
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Anna Lawson eats... 