A vegetarian taco with a difference that makes a quick and crowdpleasing midweek meal.
1/2 small pineapple, peeled and sliced
1/4 cup chipotle chillies in adobo sauce
1/4 cup apple cider vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tbsp smoked paprika
2 tbsp olive oil
2 garlic cloves, crushed
1 onion, thinly sliced
600g mixed mushrooms, sliced
12 small tortillas, toasted
baby salad mix, to serve
Place half the pineapple, plus the chipotle chillies, vinegar, cumin, coriander and paprika in a small blender and blend until smooth. Set aside.
Heat oil in a large non-stick frying pan over high heat. Add the garlic and onion and cook for 5 minutes, then add the mushroom and remaining pineapple and cook stirring for 8 minutes, or until starting to caramelise. Add half the chipotle sauce and cook for a further 5 minutes.
Serve with toasted tortillas, extra pineapple chipotle sauce and baby salad mix.
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