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Sticky Mushroom Tacos With A Herb Dressing

Sticky Mushroom Tacos With A Herb Dressing

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An easy vegan dish packed with nutrients and healthy fibre! Mushrooms are flavoured with onion, garlic and chilli flakes, gently cooked with maple syrup until caramelised, then piled into taco shells with shredded red cabbage and avocado slices. Finish with a herby garlic dressing, plus fresh coriander and lime wedges for extra zing.

Preparation time


15 ml sunflower oil
1 onion, sliced
500 g mixed mushrooms, sliced
2 cloves garlic, sliced
5 ml Robertsons crushed chillies
1 x 50 g sachet Knorr Tasty beef with Robertsons Barbeque Spice
15 ml maple syrup
40 ml lemon juice
250 ml hot water
Herb Dressing:
2 cups mixed herbs (coriander, parsley, basil), roughly chopped
5 ml Robertsons crushed chillies
1 garlic clove, minced
15 ml lemon juice
50 ml olive oil
5 ml maple syrup
Robertsons Black Pepper
8 hard shell tacos
1 small baby red cabbage, shaved
1 avocado, sliced
15 g fresh coriander
1 lime, quartered

Preparation method

Heat the oil in a pan over a medium heat. Add the onion, mushrooms, garlic and Robertsons Crushed Chillied, and cook down, stirring occasionally, until soft and slightly caramelised.
In a bowl, mix together the contents of Knorr Tasty Beef with Robertsons Barbeque Spice, maple syrup, lemon juice and hot water. Add this to the mushrooms mix in the pan.
Cook down until thickened. Remove from the heat.
Herb Dressing:
For the herb dressing, just blend everything together until smooth, adding more oil if necessary. Season to taste with salt, Robertsons Black Pepper and lemon juice.
To assemble the tacos, divide the shaved cabbage between the tacos. Top with the mushrooms and avocado. Drizzle over the herb dressing. Garnish with fresh coriander and lime wedges.


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