Serves 2-3

Prep time - 25 min

Assembly Time - 10 min

Ingredients

Taco Shell - 6

For ShimejiCooking Oil - 1 tsp

Brown Shimeji - a bunch

Salt - a pinch

Roasted Shiitake Miso - 1 tsp

BBQ Sauce - 1 tsp

For Onions

Onions, Sliced - 1 pc

Lemon, Juiced - 2 pc

For Assembly

Coriander, Thick cut - a bunch

Avocado - 1 pc

For Dip

Oil - 2 tsp

Dried Red Chillies - 2 pc

Onion, thinly sliced - 1 pc

Beetroot, peeled and sliced - ½ pc

Roasted Shitake Mizo - 1 tsp

BBQ Sauce - 1 tsp

Dark Chocolate - ¼ cup

Curry Powder - ¼ tsp

Method

Heat oil in a pan. Add brown shimeji mushrooms and sauté until soft and tender. Season with a pinch of salt. Stir in roasted shiitake miso and BBQ sauce and cook until fragrant. Let the mushrooms dry and set aside.

Place the onions in a bowl. Squeeze fresh lemon juice over the onions, toss to coat, and set aside to pickle slightly.

Dip Preparation 

Heat oil in a pan, add dried red chilies, and let them cook until they release a vibrant colour. Add the onions and sauté until golden brown.

Add beetroot with a splash of water and cook until the beetroot softens. This will take around 4 to 5 minutes. Season with salt, roasted shiitake miso, and BBQ sauce. Reduce the heat to low.

Add dark chocolate to the mixture and let it melt. Finish with curry powder, cool the mixture, and blend it into a smooth dip.

Taco Assembly

Prepare the fresh coriander leaves and slice the avocado, setting them aside for the filling. 

Fill each taco shell with avocado slices, a spoonful of the dip, sautéed mushrooms, and pickled onions.

Garnish with a slice of avocado and fresh coriander.

Serve the tacos with the vegan dip on the side.