Name: Mushroom gyros tacos with dairy-free tzatziki
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 750 g mixed mushrooms (portobello, oyster – cleaned and sliced thin); 1 tsp tomato paste; ½ clove garlic, finely chopped; 50 ml soy sauce; 1 tbsp mild mustard; ½ tbsp smoked paprika powder; ½ tsp cumin; ½ tbsp fresh thyme (leaves only); 100 ml olive oil (half for the pan, half for the marinade); salt; pepper; 200 g coconut yogurt; ½ cucumber (grated and drained); 1 tbsp lemon juice; 1 small clove garlic (very finely chopped); 1 tbsp mint, finely chopped; salt; pepper; 4 small tortillas or tacos; lettuce leaves; sliced red onion; fresh coriander

Mushroom gyros tacos with dairy-free tzatziki

Servings

Preperation

15 minutes

Cooking

10 minutes

Waiting

–

In a large bowl, mix the tomato paste, soy sauce, mustard, paprika, cumin, thyme, garlic, olive oil, salt and pepper. Add the sliced mushrooms and toss well to coat evenly.

Heat a large pan over high heat and cook the mushrooms for 8–10 minutes, until browned, caramelized and the liquids have evaporated.

For the coconut tzatziki, in a bowl mix the coconut yogurt with the cucumber, lemon, olive oil, garlic, mint, salt and pepper. Refrigerate until serving.

Warm the tortillas in a dry pan for a few seconds on each side.

For crispy taco shells, hang the tortillas brushed with olive oil upside down over the oven rack rails and bake at 190°C for 10 minutes.

Serve the tacos with a few lettuce leaves, the mushroom gyros, coconut tzatziki, sliced red onion and fresh coriander or parsley.