Mushroom Tacos

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tsp lemon juice
• 250 g brown mushrooms
• 2 Spring Onions
• a handful cilantro
• 4 tbsp chili sauce (15 g each)
• 4 taco shells (20 g each)

Instructions

1. 1.

   Wash the bell peppers, halve them, clean and place skin side up on a baking sheet brushed with 1 tsp oil. Brush pepper halves with 1 tbsp oil and roast under a preheated grill until skins blister. Remove from oven, cover with a kitchen towel to cool, then peel off skins and slice into strips. Season with salt, pepper, and drizzle with lemon juice.

2. 2.

   Meanwhile clean the mushrooms and slice them. Heat remaining oil in a pan and sauté the mushrooms over medium heat for about 5 minutes until cooked. Season with salt and pepper.

3. 3.

   While the peppers roast, trim and thinly slice the spring onions. Wash cilantro, shake dry, and cut leaves into strips.

4. 4.

   Fill each taco shell with 1 tbsp chili sauce and mushrooms. Add pepper strips, then sprinkle with spring onions and cilantro. Serve mushroom tacos immediately.