Mushroom gyros tacos with dairy-free tzatziki

For the mushroom gyros

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

For the tzatziki

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

For serving

4 small tortillas or tacos lettuce leaves sliced red onion fresh coriander

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.

Budget Recipes