Yuzu Ponzu Mushroom Tacos

Serves
2-3

Taco night just got a delicious Japanese twist! This lip-smacking vegetarian taco recipe has you marinating mushrooms in Mizkan Yuzu Ponzu, pan-frying them, then serving in soft tacos with guacamole. They could not be easier, and they are fantastic for parties!

Made using Yuzu Ponzu
Shop on Ocado
  • 4 Portobello mushrooms, sliced
  • 100ml Mizkan Yuzu Ponzu
  • Fresh coriander, to garnish
  • Lime wedges, to serve
  • Guacamole, to serve
  • Fresh chilli, to garnish (options
  • Salsa, to serve
  • Soft taco shells, to serve
  1. Cover the mushrooms with Mizkan Yuzu Ponzu and leave to marinate for an hour.
  2. Pat the mushrooms dry then pan-fry the mushrooms until golden and crisping.
  3. Serve on a warm taco shell with coriander, salsa, guacamole, and sour cream. Sprinkle over fresh chillies, if using. Enjoy!

Ingredients

  • 4 Portobello mushrooms, sliced
  • 100ml Mizkan Yuzu Ponzu
  • Fresh coriander, to garnish
  • Lime wedges, to serve
  • Guacamole, to serve
  • Fresh chilli, to garnish (options
  • Salsa, to serve
  • Soft taco shells, to serve
Made using Yuzu Ponzu
Shop on Ocado

Method

  1. Cover the mushrooms with Mizkan Yuzu Ponzu and leave to marinate for an hour.
  2. Pat the mushrooms dry then pan-fry the mushrooms until golden and crisping.
  3. Serve on a warm taco shell with coriander, salsa, guacamole, and sour cream. Sprinkle over fresh chillies, if using. Enjoy!