2 Tbsp olive oil

½ red onion, finely diced

1 Tbsp *taco spice

340g Denny Plant Based Mince

1 cup tinned tomatoes, diced or crushed

¼ red onion, finely diced

1 small avocado, cubed

Juice of ½ lime

1 cup cherry tomatoes, diced

¼ cup fresh coriander, leaves picked from stalks

Salt and pepper, to taste

To serve:

12 taco shells

Shredded lettuce

Grated cheese

Lime wedges


- Heat olive oil in a large frying pan. Add red onion and taco spice and cook until onion is tender.

Add Denny Plant Based Mince and cook for 2-3 minutes.

- Pour in the diced tomatoes and bring to a simmer. Cook until all the water from the tomatoes has evaporated and remove from the heat.

- In a bowl combine the red onion, avocado, lime juice, cherry tomatoes, fresh coriander and mix. Season to taste.

To build your tacos:

- Scoop some mushroom mince into the bottom of the taco. Top with shredded lettuce, the homemade salsa you just made, grated cheese and an extra squeeze of lime.

Serve and enjoy!

*To make your own taco spice:

1 Tbsp chili powder

1 Tbsp garlic powder

1 Tbsp ground cumin

1 Tbsp paprika

1 tsp oregano

1 tsp sea salt

1 tsp black pepper

Whisk together and keep in a small airtight container.

Serves 4-6 / makes 12 tacos

Prep time: 10 minutes

Cook time: 15 minutes

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