Mushroom and corn tacos

A mix of mushrooms give this Mexican classic a healthy and hearty vegetarian twist.

  • 40 mins preparation
  • Serves 4
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  • 300 g firm tofu, drained
  • 3 large portobello mushrooms (600g), chopped
  • 200 g swiss brown mushrooms, halved
  • 200 g small button mushrooms
  • 1¼ cups (320g) black bean and chipotle salsa
  • ½ bunch coriander (cilantro), leaves reserved, stems and roots chopped finely
  • 2 tablespoons extra virgin olive oil
  • 1 trimmed cob of corn (250g), kernels removed
  • 8 small white corn tortillas (200g)
  • 250 g cottage cheese
  • 1 large avocado (320g)
  • 120 g cherry tomatoes, quartered


  • 1
    Crumble tofu into a large bowl, forming a mixture of large and small chunks. Add mushrooms, salsa and 2 tablespoons chopped coriander stems and roots; stir well to combine.
  • 2
    Heat 1 tablespoon of the oil in a large, heavy-based non-stick frying pan over high heat. Add half the mushroom mixture; cook, stirring occasionally, for 8 minutes or until mushrooms are browned and tender. Transfer to a bowl. Repeat with remaining oil and mushroom mixture. Return all mushrooms to the pan with corn; stir to combine. Season to taste. Remove pan from heat; cover to keep warm.
  • 3
    Meanwhile, heat a chargrill pan over medium heat; cook tortillas, one at a time, for 30 seconds each side or until char marks appear. Transfer to a plate; keep warm.
  • 4
    Process cottage cheese and avocado until smooth. Season to taste.
  • 5
    Stir ½ cup coriander leaves through mushroom mixture; divide among tortillas. Top with tomatoes and remaining coriander leaves. Serve tacos with the avocado-cottage cheese, drizzled with extra oil, if you like.


If you like things spicy, add a pinch of dried chilli flakes or sliced fresh chilli to the mushrooms.

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