Mushroom tacos with an epic pineapple & corn salsa

If you like tacos then you are gonna looooove these. The salsa is just so good that I ate the leftovers first with potatoes, then in a salad and thirdly just on toast. Yup. I'd make an extra batch if I were you. 

Mushroom tacos
Pineapple and corn salsa


125g brown mushrooms, thinly sliced

3 tbsp cooking oil

1 garlic clove, minced

1/4 tsp cumin

1/4 tsp ground coriander

1/2 tsp salt

1/2 tsp chili flakes

juice from 1/2 lime

freshly ground black pepper, to taste

4-6 small organic corn tortillas


for the salsa:

1/4 pineapple, finely chopped

100g organic tinned sweet corn (fresh and grilled is even better!)

1/4 onion, finely chopped

handful of coriander, finely chopped

juice from 1/2 lime

salt, to taste

pepper, to taste



2 avocados, thinly sliced

1/4 red cabbage, thinly sliced

3-4 tbsp vegan mayo mixed with 1 tsp lime juice



Heat oil in a pan. Add the mushrooms, garlic, cumin, coriander, salt and chili flakes. Cook until soft, then take off heat and add the lime juice and black pepper. Taste and adjust seasoning.

To make the salsa, combine all the chopped ingredients in a bowl with the lime juice, salt and pepper. Taste and adjust seasoning.

To assemble, place all the ingredients on the tortilla and finish up with the mayo and a bit of lime juice and coriander on top. Serve immediately. Enjoy!

Vegan mushroom tacos