Crispy mushroom tacos with chipotle crema

Ingredients

• 1½ lb cremini mushrooms
• 8 corn tortillas
• 1 red onion
• 1 avocado
• 1 lime
• 1 bunch cilantro
• ½ cup sour cream
• 1 tbsp chipotle in adobo
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp vegetable oil

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Slice the mushrooms and fry in hot oil in batches until well browned and crisp at the edges.
2. Season with paprika, cumin and salt.
3. Blend the sour cream with the chipotle and a squeeze of lime.
4. Fill warm tortillas with mushrooms, sliced onion, avocado, cilantro and chipotle crema.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer