Ingredients

Method

• vegetable oil, for frying
• 150 g king oyster mushrooms (4, sliced lengthways)
• 80 g cake flour
• 2 T Cajun seasoning
• 1 T onion powder
• sea salt and freshly ground black pepper, to taste
• 1 large free-range egg
• ½ cup cornflakes, finely blended (alternatively, use panko crumbs)
For the mango salsa:
• 200 g mango, diced
• 1 avocado, finely diced
• 70 g red onion, finely diced
• 100 g cherry tomatoes, halved
• 1 t Woolworths smoked chilli flakes
• 5 g fresh coriander, finely chopped
• 1 lime, juiced and zested
• 50 g Woolworths fresh chimichurri salad drizzle
• sea salt and freshly ground black pepper, to taste
To assemble:
• 6 Woolworths white tortilla wraps
• 160 g Woolworths Mexican-style spicy salsa, warmed
• ¼ cup grilled sweetcorn kernels
• ½ cup sour cream
• 1 lime
• microherbs, to garnish

Method

Ingredients

1. Heat the oil in a pan.

2. Season the flour with the Cajun seasoning, onion powder, salt and pepper to taste. Dip the mushrooms into the flour, then shake to remove excess. Dip into the egg, then allow the excess to drip off. Finally, dip into the cornflakes (or panko crumbs), and fry on both sides until golden brown. Remove from the pan and drain on kitchen paper.

3. To make the mango salsa, combine all ingredients and season to taste.

4. To assemble, heat one tortilla at a time in a pan over a medium-high heat. Remove and place onto plate. Spoon 1–2 T tomato salsa onto the tortilla, then top with the mushrooms, mango salsa, grilled sweetcorn, sour cream, microherbs and a bit of black pepper to taste. repeat with the remaining tacos. Serve with a fresh wedge of lime.

Cook's note: You can swap the mango salsa for guacamole.

Find more taco recipes here

Videographer: Romy Wilson