Smoky Mushroom Tacos with Feta Avocado and Pickled Red Onions

Serves: 2

Prep time: 20-25 minutes 
Cook time: 25-30 minutes

• 1 (8-ounce) Giorgio® Sliced Mushroom Grill Pack with Smokey Honey Habanero Seasoning

For the pickled red onions:

• 1 red onion, finely sliced
• 3 tablespoons apple cider vinegar
• 1 tsp sugar
• ¼ tsp salt

For the cabbage slaw:

• ½ small green or white cabbage, finely shredded
• ¼ cup (70 g) plain Greek yogurt
• Small handful fresh cilantro, chopped (plus extra for garnish)
• Zest and juice of ½ lime
• Salt and freshly ground black pepper, to taste

For the feta avocado:

• 1 ripe avocado, mashed
• 1/3 cup (about 1 ounce) crumbled feta cheese
• Small handful fresh cilantro, chopped (plus extra for garnish)
• Zest and juice of ½ lime
• Salt and freshly ground black pepper, to taste

To Serve:

• Corn tortillas
• Lime wedges, for serving
• Extra fresh cilantro, for garnish
• Sliced green onions (scallions), for garnish

FOR COOKING THE MUSHROOMS

Grill Instructions

1. Preheat grill to 450°F.
2. Remove cardboard sleeve, plastic wrap, and seasoning packet.
3. Add 2 tablespoons of cooking oil to mushrooms.
4. Sprinkle seasoning over mushrooms and toss to coat evenly.
5. Place tray directly on grill.
6. Cook for 25–30 minutes, stirring occasionally, until tender and fully cooked.

Oven Instructions

1. Preheat oven to 450°F.
2. Remove cardboard sleeve, plastic wrap, and seasoning packet.
3. Add 2 tablespoons of cooking oil to mushrooms.
4. Add seasoning and toss to coat evenly.
5. Place tray in oven.
6. Roast for 25–30 minutes, stirring occasionally, until mushrooms are caramelized and cooked through.
7. For best results: Cook to an internal temperature of 165°F.

For the pickled red onions:

• Add all the ingredients to a small bowl and leave to pickle at room temperature for 30 minutes. Season to taste.

For the cabbage slaw:

• Mix everything together in a medium-sized bowl, adding extra yoghurt to loosen if necessary.

For the feta avocado:

• Just before serving, mash the avocado in a small bowl then mix through the feta, coriander, lime and seasoning to taste.

Warm the tortillas

• Warm corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a low oven until soft and pliable.

Assemble the tacos

• Fill each tortilla with a spoonful of cabbage slaw, followed by smoky mushrooms and a spoonful of feta avocado. Top with pickled onions.

Garnish and serve

• Finish with extra cilantro, sliced green onions, and lime wedges on the side. Serve immediately.

NOTES

• For extra heat, add hot sauce or sliced fresh chiLli.
• If the slaw feels too thick, loosen with a teaspoon of water or extra lime juice.
• The pickled onions can be made up to 3 days ahead and stored in the fridge.
• For a heartier version, add black beans or grilled chicken.