Mushroom, Avocado and Salad Cress Tacos with Sour Cream

You Will Need

  • 200g chestnut or mini portabella mushrooms, sliced
  • 1 ripe avocado
  • 1 punnet of salad cress
  • 100ml sour cream
  • 4 small wholemeal tortillas
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • Lemon juice
  • Freshly ground black pepper and salt


A vegetarian twist on the classic fajita, we love these simple tacos – made in just 15 minutes. Tasty mushrooms and soft avocado finished with salad cress and a splash of sour cream, this recipe is one for all the family.


  1. Heat the olive oil in a frying pan over a medium heat. Add the sliced mushrooms and cook until golden brown, add the ground cumin and fry for a further minute. Remove the mushrooms, set aside and season.
  2. Peel the avocado, remove the stone, slice and squeeze over the lemon juice. Meanwhile, to make the crispy tortillas, heat the frying pan over a medium high heat and place the tortilla in the pan and turn once golden brown.
  3. Serve the tortillas topped with the cooked mushrooms, sliced avocado, a good dollop of sour cream and a sprinkling of cut salad cress.

Serves: 2