Mexican-spiced enoki tacos with kiwifruit salsa
( SERVES 4 )
This is a delicious, light and healthy taco made from gluten-free soft corn tortillas filled with spiced enoki mushrooms, kiwifruit salsa, and topped with homemade vegan jalapeno aioli. A fantastic dish to serve as a dinner party entree, or as a fresh and healthy lunch. You could replace kiwifruit with fresh pineapple, mango or tomatoes. Enoki mushrooms are rich in antioxidants, vitamins, minerals and folate. If you can’t get hold of fresh enoki mushrooms, you can usually find dried ones at Asian grocers, or you can replace with button or portobello mushrooms — but if you can, I highly recommend using enoki mushrooms as they lend an incredibly delicious flavour to this dish.
- Warm the tortillas as per packet instructions.
- Place 1 teaspoon of jalapeno aioli in the base of each tortilla followed by a small amount of each cabbage and a slice of avocado. Top with a cluster of Mexican-spiced enoki mushrooms and a tablespoon of the salsa. Garnish with micro coriander. Serve with lime wedges for squeezing.
Mexican-spiced enoki mushrooms
2 Tbsp olive oil
300g enoki mushrooms divided into clusters
1 tsp of a good-quality homemade or store brought Mexican spice mix (chili, garlic powder, onion powder, red pepper, citrus, oregano, paprika, cumin)
¼ tsp smoked paprika
Heat a heavy based skillet to a medium high heat, add one tablespoon of olive oil and sear the clusters of mushrooms for 1-2 minutes on each side. Add spices and season with sea salt 30 seconds before finishing. Lightly toss with the mushrooms.
Kiwifruit chimichurri salsa
2 golden kiwifruit, peeled and finely diced
½ cup coriander, finely chopped
½ cup parsley, finely chopped
1 small shallot or ¼ red onion, minced
1 Tbsp pickled jalapenos, finely chopped
2 Tbsp lime juice
2 Tbsp red wine vinegar
3 Tbsp olive oil
Pinch sea salt flakes
Place all the ingredients in a small bowl and mix together, allow to sit for at least 10 minutes for the flavour to develop. Will keep in the fridge for several days.
¾ cup raw cashews, soaked for 2 hours, rinsed and drained
½ cup coriander (stems included)
¼ cup water
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 tsp pickled jalapenos (add more to taste)
2 garlic cloves
½ tsp sea salt flakes
3 Tbsp olive oil
Place all the ingredients, except the olive oil, in a high-speed blender and blend until smooth. Add a little extra water if needed, to get an aioli consistency. Once blended, add the olive oil and blend again until completely emulsified. Will keep refrigerated in an airtight container for 5-7 days.