Mushroom and Jalepeno Salsa Soft Shell Tacos

Serves 4-6
Time 30 minutes


2 corn soft tacos, tortillas
500g mushrooms, sliced finely
1 clove garlic, crushed
1 green capsicum, finely sliced
1 tsp smoked paprika
1 tsp cumin, ground
1-2 tbsp olive oil
1 red fresh chilli, sliced finely
1 cup rocket leaves
½ cup crumbled feta cheese

Jalapeno salsa
1 large ripe avocado, diced
1 tbsp chopped jalapenos (jarred)
squeeze lime
1 tbsp chopped coriander
1 tbsp olive oil
salt and pepper


Preheat oven to 180C.

Place the tortillas wrapped in foil, in the oven at 180C for 5 minutes.

Heat oil in a pan, add garlic and cook for 1-2 minutes. Stir in onion, mushrooms and green capsicum, chilli, cook until softened. Stir in smoked paprika and cumin, warm mixture through. Take mushroom mixture off the heat.

For the jalapeno salsa, mix all ingredients into a bowl, set aside.  Assemble the tacos by filling a tortilla with mushroom mix, spoonful of salsa, handful of rocket leaves and sprinkle of cheese.