Mushroom and feta tacos

I met old University friends for dinner at Cantina Vinopolis last weekend. Afterwards, we walked around Borough market as it was closing with a glass of pink prosecco. As the market was closing up for the week, many of the stalls were selling off their left produce at a reduced price. This meant that I randolmly picked up some soft corn tortillas on a Saturday night out. Joyfully then, I went about making some easy fresh tacos for a school night dinner tonight. 

What you will need

2 large portobello mushrooms

1 onion
1 red pepper 

1 garlic clove

2 tea spoons ground cumin

2 tea spoons paprika

1 green chilli

1/2 tea spoon chilli flakes

1 tomato 

Fresh coriander

A squeeze of lime juice

8 corn tortillas (warmed)

80g feta

1 avocado

Slice the onion, pepper and mushrooms and fry in some hot oil. Season with some salt and add the ground coriander, paprika, chopped garlic and chopped chillies to the pan to soften the vegetables for 5-10 minutes. You want to retain some bite in the peppers and onions.

Seperately, chop the tomato and toss with the chopped fresh coriander and a squeeze of lime juice.


Heat the corn torillas when ready to serve and then top with the mushrooms filling and the tomato salsa. Crimble over a little bit of feta cheese and add a slice of avocado.

Serve immediately with an extra slice of lime on the side if needed.