Coconut Curry Mushroom Tacos

Ingredients

• 350 g mushrooms, sliced
• 8 small tortillas
• 15 ml oil
• 150 g corn
• 1 avocado, diced
• 150 ml light coconut milk and 20 g curry paste
• 15 ml chopped coriander
• salt
• black pepper

Method

1. Step 1

   Season the mushrooms with salt and black pepper.

2. Step 2

   Heat 15 ml oil in a skillet over medium-high heat and cook the mushrooms for 6 to 7 minutes until browned and tender.

3. Step 3

   Add 150 g corn and 1 avocado, diced and cook them for 2 minutes until just tender.

4. Step 4

   Stir in 150 ml light coconut milk and 20 g curry paste and cook for 1 minute until glossy.

5. Step 5

   Warm the tortillas in a dry skillet for 20 seconds per side.

6. Step 6

   Divide the filling between the tortillas.

7. Step 7

   Finish the tacos with 15 ml chopped coriander and serve them immediately.