Mushroom and Jalapeño Salsa Soft Shell Tacos

Serves: 2 | Prep: 10 minutes | Cooking: 15-20 minutes | Vegetarian

TACO INGREDIENTS

2 corn soft tacos, tortillas

500g mushrooms, sliced finely

1 garlic clove, crushed

1 green capsicum, finely sliced

1 teaspoon smoked paprika

1 teaspoon cumin, ground

1-2 tablespoons extra virgin olive oil

1 red fresh chilli, sliced finely

1 cup rocket leaves

½ cup crumbled feta cheese

SALSA INGREDIENTS

1 large ripe avocado, diced

1 tablespoon Jalapeños, chopped (jarred)

A squeeze of lime

1 tablespoon coriander, chopped

1 tablespoon olive oil

Salt and pepper

SHOPPING LIST

2 corn soft tacos

500g mushrooms

1 garlic clove

1 green capsicum

Smoked paprika

Ground cumin

Extra virgin olive oil

1 red fresh chilli

100g rocket leaves

100g feta cheese

1 large ripe avocado

1 jar Jalapeños

1 lime

1 bunch coriander

UTENSILS LIST

Sharp knives

Frying pan

Small bowl

Measuring cups/spoons

METHOD

1. Pre-heat oven to 180°C.
2. Place the tortillas wrapped in foil in the oven for 5 minutes.
3. Heat oil in a pan, add garlic and cook for 1-2 minutes. Stir in onion, mushrooms, green capsicum and chilli, cook until softened. Stir in smoked paprika and cumin, warm mixture through. Take mushroom mixture off the heat.
4. For the Jalapeño salsa, mix all ingredients into a bowl, set aside.
5. Assemble the tacos by filling a tortilla with mushroom mix, spoonful of salsa, handful of rocket leaves and sprinkle of cheese.

Tip: Pepita seeds make a nice crunchy addition, simply sprinkle on top!