First posted: May 22, 2020

Taco Fiesta



Cooks in:        Serves:2-4

Smokey Mushrooms
  • 1 Tbsp oil
  • 1 clove garlic, crushed
  • 1 level tsp cumin
  • ½ tsp smoked sweet paprika or 1 tsp chipotle spice mix if you have
  • 500g Portobello mushrooms, sliced
  • Handful cherry tomatoes, halved 1 whole corn on the cob
Fiery Guacamole
  • 1 ripe avo
  • 1 Tbsp lime juice
  • 1 Tbsp chopped fresh coriander
  • 1 small chilli, de-seeded and finely chopped
  • Salt and pepper to taste
To Serve
  • 8 corn taco shells or flour tortillas (I prefer tortillas)
  • 1 cup shredded lettuce or red cabbage
  • Fresh lime wedges
  • Extra chopped fresh coriander, chilli and a little finely chopped red onion if you have

What to do

1. Heat the oil in a large pan over medium-high heat and fry the garlic until softened (take care not to let it burn). Add in the spices, mushrooms and tomatoes, stir well and cook for a further 6-8 minutes or until golden.

2. Boil the corn in a large pot of boiling water until tender, then drain and set aside.

3. Transfer the mushrooms and tomatoes to a bowl, wipe the pan clean and cook the corn over medium heat with a little extra olive oil until golden and just slightly charred. Remove, and allow to cool before cutting off the corn kernels and setting aside in a small bowl.
4. Meanwhile, warm the tacos/tortillas by wrapping them in a stack in tinfoil and placing in a dry pan over gentle heat. Meanwhile, prepare your guacamole by adding all of the ingredients to a bowl and mashing roughly with a fork. Taste and adjust for seasoning.

5. To serve, layer the fillings into your warmed tortillas or store-bought taco shells and serve immediately.

To save time: instead of using whole corn, use frozen corn kernels and fry with a little olive oil until golden and just charred.

Photo Credit Henk Hattingh

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