Mushroom tacos with chipotle chili

Mushroom tacos with chipotle chili

and feta, thyme and spring onion on a soft corn tortilla

For 10 tacos, preparation time 25 minutes


  • 10 soft corn tortillas, 12cm
  • 500 grams mushrooms
  • 2 tablespoons of olive oil
  • salt
  • 1 clove of garlic, medium chopped
  • leaves 3 sprigs of fresh thyme (or 1 teaspoon of dried thyme) – 1/2 lemon


Heat a frying pan over high heat. Meanwhile, cut the mushrooms into four quarters. When the pan is hot, add the oil and the mushroom immediately afterwards. Sprinkle with a little salt. After a few minutes, put thyme leaves and garlic over it. Stir often and cook until tender. Turn the heat off and sprinkle with a few drops of lemon. Shake it all together.

Heat a pan (preferably non-stick coating) over medium heat. Carefully disassemble the tortillas. Place the tortillas in the dry pan (without butter or oil). Turn the tortilla every 20 seconds until it feels soft.

Divide the fried mushrooms between the 10 tortillas. Crumble the feta and put it over the tacos together with the spring onion. sprinkle with the hot sauce to taste and serve immediately.

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