Mushroom tacos and charred corn

This modern take on plant-based tacos from Osher Günsberg will certainly please a crowd! Corn tortillas are filled with lemony-dressed cabbage, charred chilli corn, fresh tomato salsa, guacamole and umami-rich plant-based ‘meat’ for a feast that everyone will love.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• olive oil, for cooking
• 500 g Fable (see Note)
• 12 gluten-free corn tortillas
• hot sauce, to serve
• guacamole (see Note), to serve
• coriander sprigs, to serve
• lime, to serve

For the cabbage salad 

• ¼ red cabbage, finely shredded
• 1 lemon, juiced
• sea salt flakes, to taste

For the charred corn 

• 3 boiled corn cobs, halved
• 1 tbsp olive oil
• sea salt flakes, to taste
• 20 g dairy-free spread, to serve
• chilli powder, to serve (optional)

For the tomato salsa 

• 3 medium tomatoes, roughly chopped
• ½ small red onion, finely chopped
• 1 spring onion, sliced
• ¼ cup coriander leaves, finely chopped
• ½ tbsp olive oil
• 1 lime, juiced
• sea salt flakes, to taste

Guacamole

• 1-2 large avocadoes, crushed
• ½ red onion, finely chopped
• ¼ cup coriander leaves, finely chopped
• 1 lemon, to taste
• salt, to taste

Instructions

1. To make the cabbage salad, combine the ingredients in a large bowl and toss well to combine. Season with the lemon juice and salt to taste.
   
2. To make the charred corn, brush the corn with olive oil and sprinkle with salt. Heat a chargrill pan or barbecue over medium-high heat and grill until charred to your liking. Dollop with dairy-free spread when hot and dust with chilli powder, if you like.
   
3. To make the tomato salsa, combine all ingredients in a medium bowl, seasoning with lime juice and salt to taste.
   
4. In a medium bowl, combine the avocado, onion and coriander leaves and mix well to combine. Season to taste with lemon juice and salt.
   
5. Just before serving, heat a large frying pan with a generous drizzle of olive oil and add the Fable to the pan and cook until browned and crisp at the edges. Transfer to a serving bowl.
   
6. Use the same frying pan to warm the tortillas on each side with a small drizzle of olive oil, until just warmed through.
   
7. Take everything to the table to serve, the charred corn, cooked Fable, tomato salsa, cabbage salad and warmed tortillas with hot sauce, guacamole, coriander sprigs and lime for everyone to assemble their tacos. Enjoy!

Note

Fable is a plant-based alternative to meat made from shiitake mushrooms, available from supermarkets.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.