Serve with the Cajun Beer-battered oyster mushrooms and tartare sauce.
Serves 2
Kindly reproduced with permission from Rachel Ama, from her new cookbook One Pot: Three Ways, Hooder & Stoughton Publishers 2021; Photo Haarala Hamilton 2021
Cajun Tacos with Pickled Red Onion and Tartare Sauce
Serve with the Cajun Beer-battered oyster mushrooms and tartare sauce. Serves 2 Kindly reproduced with permission from Rachel Ama, from...
Ingredients
| 2 portions | Cajun beer-battered oyster mushrooms |
| 4 | tortilla wraps |
| 1 | avocado, peeled, stoned & sliced |
| handful | lettuce leaves |
| a handful | fresh coriander |
| 2 portions | tartare sauce |
| 4 tbsp | sriracha or your favourite hot sauce |
For the pickled red onion
| 1 | red onion, finely sliced |
| 1 tbsp | apple cider vinegar |
| 1 tsp | sea salt |
Method
- Preheat the oven to 240°C/220°C fan/475°F/gas 9.
- Meanwhile, make the pickled onion. Place the sliced red onion in a bowl and pour over the vinegar.
- Add the salt, stir to combine, then set aside for at least 10 minutes.
- Place the battered mushrooms on a wire rack over a baking tray and bake for 5 minutes. Check to see if they’re warmed through and crispy. If not, return them to the oven for another few minutes.
- Warm the tortillas in a frying pan over a medium heat for 2 minutes on each side.
- To assemble the tacos, place each wrap on a plate and pile the battered mushrooms on them. Top with the avocado, lettuce and coriander, then drizzle over some tartare sauce and sriracha.
- Fold the wraps over and serve.
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