English
Taco with a mushroom and avocado ceviche
accompanied by oven-roasted potatoes
Another version of our mushroom ceviche in the form of a taco, accompanied by a sriracha-based sauce.
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Nice and quick!
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
egg, wheat, gluten
Ingredients
Lime
Mix of green leaves
Mushrooms
Avocado
Scallion
Italian pepper
Plum tomato
Fresh mint
Red chilli
Potato
Sriracha dressing
Wheat wraps
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2925
699
44
8
71
10
15
13
9
583
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Peel the potatoes and cut them into slices. Cover a baking dish with parchment paper and drizzle it with some oil. Add the potatoes and another few drops of oil. Season to taste and bake in the oven until golden brown. Turn off the oven.
3.
For the tacos filling: wash the vegetables. Cut the mushrooms into thin slices. Peel the avocado and cut it into small cubes. Cut the chilli and scallion into thin slices. Chop the pepper. Cut the tomato in half and then into wedges. Chop the mint. Place all the ingredients in a bowl together with the juice of the lime. Season with some olive oil and salt and pepper to taste. Mix it well.
4.