Aug 28, 2025
Chicken and Minced Mushroom Tacos – Hard & Soft
Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso™️ Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso™️ Hard Shell Tacos
1 Packet of Old El Paso™️ Soft Tortillas
2 Limes, cut into wedges
Directions
Heat oil in large frying pan and cook minced mushrooms for 5min to 8min until golden.
Add taco sauce and simmer for 5min.
Stir through the shredded chicken and simmer for a further 5min.
Heat up soft and hard tacos according to the instructions on the pack and add your fillings and squeeze over lime juice.
Aug 28, 2025
Chilli Con Mushroom Tacos
Ingredients
500 g White Cup Mushrooms, sliced
500 g Ground Beef Mince
¼ Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
1 can 400g Mixed Beans, drained
200 g Greek Yoghurt
1 Lime, juice and zest
1 cup Shredded Cheddar or Tasty Cheese
1 Red Capsicum, diced
2 Jalapeños, sliced
Directions
Heat oil in frying pan and cook mince for 8min to 10min until golden brown.
Then add sliced mushrooms red capsicum and cook for a further 5min.
Finally add the mixed beans and taco seasoning and cook for 2min to 5min, remove from heat, season to taste.
Meanwhile, zest lime and set aside, combine lime juice and yogurt.
Warm the tortillas wraps and layer with ingredients above and garnish with zest and jalapeño’s.
Serving Suggestion
For a veggie option omit the beef mince for Quorn mince
Aug 28, 2025
Shredded Portobello Mushroom Tacos
Ingredients
375 g Portobello Mushrooms, julienne or match stick cut
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
100 ml Chipotle Sauce or Mayonnaise
1 Packet of Iceberg Lettuce, finely cut
2 Corn Cobs, charred and kernels sliced off
1 Packet of Old El Paso™️ Flour Tortillas
Directions
Cook the corn cobs
Brush corn with a bit of oil then cooking in a hot heavy-bottom or cast-iron skillet.
Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.
Cook the mushrooms
Heat olive oil in frying pan and fry mushrooms for 5min or until golden.
Add seasoning mix and cook for a further 2min, remove from heat.
Warm up tortillas by following the instructions on the pack and layer with toppings.
Serving Suggestion
Swap out flour tortillas to Taco Shells for extra crunch.
Aug 28, 2025
Smokey BBQ Mushroom Tacos
Ingredients
375 g White Flat Mushrooms, chopped length ways
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso Taco™️ Seasoning
2 tbsp Coles BBQ Sauce
200 g Sour Cream
200 g Feta
1 tsp Chilli Flakes
1 Packet of Old El Paso™️ Flour Tortillas
Salt & Pepper, to taste
Few sprigs of Coriander to garnish (optional)
Pickled Onions
Options: Make your own or purchase ready made
1 Red Onion, sliced
½ cup Vinegar (apple cider vinegar or white vinegar work well)
1 tbsp Sugar
1 tsp Salt
Directions
In a small bowl, crumble the feta, pour over olive oil and sprinkle chilli flakes, leave to infuse.
Heat some more oil in a frying pan and fry mushrooms for 3min to 5min until golden.
Sprinkle over Old El Paso™️ Taco Seasoning and fry for a further 2min.
Stir through 2tbs to 3tbs of Coles BBQ Sauce and remove from heat.
Heat your tacos according to the instructions on the pack and layer with sour cream, mushrooms, chilli feta, pickled onions and coriander.
For extra protein, add cooked chicken mince.
Tip: To Make the Pickled Red Onion
Grab a mason jar or bowl with a lid.
Thinly slice your red onion.
Combine vinegar, sugar, salt, and hot water.
Add your onion slices.
Give it all a stir.
And store in the fridge for next time!
Oct 14, 2024
Try this flavourful BBQ mushroom tacos recipe, packed with smoky, spiced flat mushrooms marinated in a blend of chipotle, cumin, and paprika.
Ingredients
6 Flat mushrooms (about 700g)
La Banderita 6″ flour tortillas
1 Avacado, thinly sliced
A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted and blended to a fine crumb
50 g fetta, crumbled
Marinade
3 coriander stalks, leaves reserved for garnish
60 g butter, softened
1 tsp ground cumin
1 tbsp smoked paprika, plus extra to garnish
1 tsp dried oregano
2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
4 cloves of garlic
2cm piece of ginger minced
¼ cup apple cider vinegar
1 tbsp agave syrup or honey
Directions
Heat BBQ over a medium-high heat.
Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.
Warm tortillas for less than a minute on each side of the BBQ or a pan and keep warm in a clean tea towel.
Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.
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