Seared Mushroom Tacos with Chipotle, Onion and Coriander
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Deeply browned mushrooms tossed with smoky chipotle, onion and coriander, served in warm corn tortillas for a meat-free taco night.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low saturated fat: 0.6 g saturated fat per 100 g, 3.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 202 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy frying pan (30 cm), preferably cast iron
- tongs or spatula
- plate
- second frying pan or the same pan wiped out
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 9.1 g |
| Carbohydrate | 47.7 g |
| of which sugars | 5.8 g |
| of which free sugars | 0.1 g |
| Fat | 12.7 g |
| of which saturates | 1.2 g |
| Fibre | 7.1 g |
| Salt | 1.31 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
