Mushroom and pineapple tacos

Method

1. Wipe the mushrooms and slice them thinly. Drain the pineapple, keep 2 tbsp of the juice and chop the fruit small.
2. Slice the peeled red onion thinly, toss with the juice of half the lime and a pinch of salt, and set aside. Roughly chop the coriander.
3. Get the olive oil hot in a large frying pan over a high heat. Add the mushrooms in a single layer (cook in two batches if needed) and fry for 8 minutes, stirring only now and then, until well browned.
4. Add the smoked paprika, cumin and tomato purée and cook for 1 minute.
5. Add the pineapple and the 2 tbsp of juice and cook for 4 minutes, until sticky and caramelised. Season with salt and pepper.
6. Warm the corn tortillas one at a time in a dry pan, 20 to 30 seconds a side, and wrap them in a tea towel.
7. Fill with the mushrooms, pickled red onion and coriander, and serve with the rest of the lime in wedges.

Tip Keep the mushrooms in one layer and leave them alone for a few minutes, or they steam instead of browning.

Photo made with AI.

From Nosha · nosha.app