Fable Mushroom, Chipotle Soured Cream and Charred Corn Veggie Tacos
with Tomato Lime Salsa, Cheese and Wedges
- Soya
- Sulphites
- Milk
- Wheat
- Cereals containing gluten
- Peanut
- Sesame
- Wheat
- Cereals containing gluten
- Egg
- May contain traces of allergens
- Milk
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
125 grams
Baby Plum Tomatoes
1 unit(s)
Lime
1 pack(s)
Fable Slow-Braised Mushrooms
(Contains: Soya, Sulphites May contain traces of: Peanut, Sesame, Wheat, Cereals containing gluten, Egg)
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Garlic Clove
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 sachet(s)
Central American Style Spice Mix
15 grams
Honey
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220Ā°C/200Ā°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, transfer to a bowl and cover with foil to keep warm.
Meanwhile, cut the tomato into 1cm chunks. Cut the lime into wedges.
In a medium bowl, combine a good squeeze of lime juice, the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the chopped tomatoes.
Squeeze the Fable mushrooms in the unopened packet to break them apart.
Give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil. Add the Fable mushrooms and fry for 6-7 mins. Use a spoon to break the mushrooms up as they cook. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).
In a small bowl, mix together half the chipotle paste and the soured cream.
Add the garlic, Central American style spice mix, remaining chipotle paste and honey to the mushrooms and fry for a further min.
Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
When everything's ready, lay the tortillas onto your serving plates (2 per person). Use the back of a spoon to spread the chipotle soured cream over the tortillas.
Top with the a handful of the baby leaves, the chipotle mushroom mix and the charred corn. Sprinkle on the cheese and scatter over half of the chopped tomatoes.
Add the remaining baby leaves to the remaining tomatoes and toss together.
Serve the chips and salad alongside with any remaining lime wedges for squeezing over.
Enjoy!
