| KCAL | PRO | CARB | FAT | FIBER |
| 296.8 | 29.8g | 28.9g | 6.9g | 1.6g |
Makes 4 burgers |
| King Oyster Mushrooms 400g or 14.1 oz |
| Soft Taco Shells 12 |
| Onion 1 medium |
| Red Onion 1 small |
| Oregano 2 tsp |
| Salt 1 pinch |
| Soy Sauce 1 lime |
| Chilli & Garlic Sauce 4 tsp |
| Orange Juice 1 orange yield |
| Water 150ml or 5 fl oz |
| Avocado 1 |
| Black Beans 1 tin |
Method |
| Begin by shredding the king oyster mushrooms into thin strips using 2 forks. One to stabilize and one to strip. |
| Heat some olive oil in a pan and sauté the medium onion until it becomes translucent. Add a pinch of salt to the onions. |
| Stir in the 4 tsp of chilli and garlic paste, 2 tsp of oregano, 2 tbsp of soy sauce, juice from one orange, and 150ml of water. Mix well until everything is combined. |
| Add the shredded mushrooms to the pan, stirring to coat them thoroughly with the flavourful sauce. |
| Let the mixture simmer until it reduces down and the mushrooms are fully cooked. |
| Stir in the drained black beans and cook until they are heated through. |
| To assemble the tacos, spoon some of the mushroom and bean mixture onto each soft taco shell. Top with slices of red onion and avocado. |
| Serve the tacos with a lime wedge on the side for squeezing over just before eating. |
A satisfying blend of umami-rich mushrooms, tangy citrus, and a hint of chilli heat. These tacos are balanced by creamy avocado and the mild crunch of fresh red onion. A squeeze of lime brings out the vibrant flavors. Packed with plant-based protein and fiber, these tacos offer a nutritious and flavorful twist on a classic.
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