Mushroom Tacos with a Peanut Tahini Dressing


Makes 10 Mini Tacos

Ready In:

 30 Minutes 

Chef Tip: Add in different seasonal and colourful garnishes to pack these tacos with a wider variety of different plants. This includes nuts, seeds and herbs as well as vegetables and legumes.


These mushroom and corn tacos make the most umami flavoursome light lunch with a nutty protein packed dressing.


Umami Mushrooms

300g Mushrooms (sliced)

3 Tbsp Olive Oil

½ tsp Chinese 5 spice

2 tbsp Tamari

Toasted Miso Corn

1 tbsp Oil

340g Sweet Corn

1 tsp Miso

½ tbsp Mirin

Tahini Peanut Dressing

2 tbsp Oil

1cm Ginger (chopped)

1 Red Chilli

½ tsp Black Pepper

1 tbsp Toasted Sesame Oil

1 tbsp Tahini

1 tbsp Crunchy Peanut Butter

1 tbsp Tamari

2 tbsp Black Rice Vinegar

1 tbsp Water

10 Mini Taco Wraps

Garnish – Rocket & carrot strips

Green Goodness Chickpeas
Green Goodness Chickpeas

Step by Step Instructions

Step 1 – Cook The Mushrooms & Corn

Heat a frying pan up and fry the mushrooms in the oil until the water has evaporated and they have started to crisp up.

Add the spice and tamari and continue to cook for 2 minutes. Remove the mushrooms from the pan and add them to a mixing bowl.

Drain the corn and add it to the frying pan and cook for 5 minutes until toasted. Add the miso and mirin and cook for a further 4 minutes until the corn has absorbed the miso. Add the fried corn to the mushrooms and stir to combine them.

Step 2 – Make The Dressing

Combine all of the dressing ingredients in a mixing bowl. Add a dash more water if the sauce is a little think or if it looks like it might split.

Step 3 – Make Wraps

Make the wraps by adding rocket, carrot strips, the mushroom mix to each wrap and drizzle over the dressing.

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