Mushroom & corn tacos
Browned mushrooms and sweet corn make a quick taco filling. Crunchy cabbage and avocado add contrast; warm the tortillas at the end so they stay flexible.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a wide pan. Cook mushrooms 7–9 minutes until browned and most moisture evaporates.
- 02
Step 2
Add drained corn, paprika and salt. Cook 3 minutes, stirring. Toss cabbage with lime juice and slice the avocado.
- 03
Step 3
Warm tortillas following the packet. Fill with mushrooms, cabbage and avocado and serve immediately.
Make it your own.
- Keep the pan fairly hot while browning mushrooms, then lower the heat for the spices.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
