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🍽️ Spicy Mushroom Tacos with Green Salsa

350 kcal · 30 min · 4 servings

Ingredients

• 500 g brown mushrooms
• 2 tbsp tomato paste
• 3 tbsp Sriracha
• 1 tsp sweet paprika powder
• 1 tsp chili flakes
• 1 tsp ground cumin
• 1 tsp smoked paprika powder
• 1 pinch cinnamon
• 1–2 tbsp maple syrup
• salt
• 2 tbsp olive oil
• 50 g green chili peppers
• 1 lime
• 1 small white onion
• 1 clove garlic
• 20 g cilantro
• 40 g American pistachios (roasted and salted)
• 1 mini cucumber
• 1 red onion
• 3 tbsp mayonnaise
• 4 gluten-free corn tortillas (or other gluten-free tortillas)

Instructions

1. 1. Thoroughly wash the mushrooms.
2. 2. Cut the mushrooms into small, bite-sized pieces.
3. 3. Place tomato paste, one tablespoon of Sriracha, sweet paprika powder, chili flakes, cumin, smoked paprika powder, cinnamon, maple syrup, a pinch of salt, and one tablespoon of olive oil into a bowl.
4. 4. Stir the ingredients together until you have a uniform sauce.
5. 5. Place the cut mushrooms into a baking dish.
6. 6. Pour the sauce over the mushrooms.
7. 7. Mix the mushrooms and the sauce well together.
8. 8. Preheat the oven to 210 degrees Celsius conventional heat.
9. 9. Place the baking dish on the middle rack.
10. 10. Roast the mushrooms for 40 to 45 minutes.
11. 11. Stir the mushrooms once halfway through the cooking time.
12. 12. Wash the chilies thoroughly.
13. 13. Cut the chilies into pieces.
14. 14. Remove the seeds if you prefer the salsa less spicy.
15. 15. Squeeze the lime to extract the juice.
16. 16. Peel the white onion.
17. 17. Peel the garlic.
18. 18. Cut the onion and garlic into coarse chunks.
19. 19. Wash the cilantro.
20. 20. Shake the cilantro dry.
21. 21. Place the chilies, lime juice, onions, garlic, cilantro, the remaining olive oil, and a pinch of salt into a blender.
22. 22. Puree the ingredients into a smooth sauce.
23. 23. Coarsely chop the pistachios.
24. 24. Wash the cucumber.
25. 25. Slice the cucumber.
26. 26. Peel the red onion.
27. 27. Cut the red onion into small cubes.
28. 28. Mix the mayonnaise with the remaining Sriracha.
29. 29. Warm the gluten-free tortillas according to the package instructions.
30. 30. Spread the Sriracha mayonnaise onto the tortillas.
31. 31. Top the tortillas with the mushrooms.
32. 32. Sprinkle the pistachios over them.
33. 33. Add the green salsa.
34. 34. Place the cucumber slices on top.
35. 35. Add the red onion cubes.
36. 36. Enjoy your gluten-free tacos.

Nutrition per serving

• kcal: 350
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 40 g