30-Minute Veggie Tacos: A Flavorful Delight

Here’s a revised version of the recipe for the best veggie tacos ever (ready in just 30 minutes!):

Ingredients:
For the mushrooms:

• 6 large Portobello mushrooms, halved horizontally
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• 1 teaspoon fine sea salt

For the coriander dressing:

• 100g medium–firm tofu
• 50ml oat/almond milk (unsweetened)
• 1 tablespoon olive oil
• 2 teaspoons nutritional yeast
• 1 clove garlic
• ½ teaspoon smooth Dijon mustard
• ½ teaspoon maple syrup
• Juice of 1 lime
• 30g coriander
• Pinch of sea salt and black pepper

For the salsa:

• 3 plum tomatoes, seeds removed and finely chopped (about 150g / 5 oz once prepped)
• 1 small red onion, finely chopped (or ½ medium red onion)
• 1 red chili, deseeded and finely chopped
• Juice of 1 lime
• 1 teaspoon fine sea salt

To serve:

• 6-8 corn tortillas
• Sprinkle of coriander

Instructions:

1. Prepare the mushrooms: Mix olive oil, paprika, garlic, and salt. Brush the mixture over each mushroom or massage it in with clean hands. Let marinate for 10 minutes.
2. Prepare the salsa: Combine all salsa ingredients in a small bowl and set aside.
3. Make the dressing: Blend all dressing ingredients in a high-speed blender until smooth and creamy.
4. Cook the mushrooms: Heat a frying pan over medium-high heat and add the mushrooms. Cook for 4–5 minutes on each side, pressing down occasionally with a spatula for maximum flavor. Slice into thin strips.
5. Heat the tortillas: Rinse the frying pan and return it to high heat. Add each tortilla to the pan and heat for 20–30 seconds on each side. Wrap them in a clean tea towel to keep them soft as you cook.
6. Assemble the tacos: Place mushroom strips on tortillas, top with salsa, and drizzle with coriander dressing. Sprinkle with fresh coriander and serve. Enjoy your delicious veggie tacos!