These are so incredibly tasty and they just taste like you want to eat more! The idea of caramelised banana in a salsa originally sounded like a bit of a joke but once we tried it we knew we were on to something! We make a spicy mayo, smokey spicy mushrooms and an epic caramelised banana salsa served on corn tacos.
Spicy mushroom Tacos with caramelised banana salsa
These are so incredibly tasty and they just taste like you want to eat more! The idea of caramelised banana in a salsa originally sounded like a bit of a joke but once we tried it we knew we were on to something! We make a spicy mayo, smokey spicy mushrooms and an epic caramelised banana salsa served on corn tacos.
Serves 2
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Ingredients
Spicy Mayo
- 100 ml plant based mayonnaise
- 1 tbsp smoked paprika
- 1 tsp chilli flakes
Caramelised Banana salsa
- 1 banana
- 100 g cherry tomatoes
- 10 g fresh coriander
- 1/2 red chilli
- 1/2 lime juice
- 1/2 red onion
- 1 tbsp oil
Spicy Mushrooms
- 150 g oyster mushrooms
- 1 tbsp cumin seeds
- 2 tbsp tamari
- 1 tbsp smoked paprika
- 1/2 tsp chilli flakes
To serve
- 4 corn tacos
Instructions
- For the spicy mayo mix together the ingredients until you get a lovely reddy sauce, this makes a delicious base layer to these tacos.
- Heat a non-stick frying pan on high heat and peel and slice the ripe banana in half and then in half lengthwise, giving you 4 pieces. Add them to the hot pan open side down and cook until they caramelise or start to go golden. Reduce the heat to low and cook at a low heat for 3-4 mins allowing them to stew slightly in their own juices. Turn off the heat and leave to cool while you prepare the rest of the ingredients for the salsa.
- Quarter the cherry tomatoes. Finely dice the red onion and coriander (or flat parsley) including the stalk. Peel and finely dice the chilli. Remove the banana from the pan and finely dice. Add all the ingredients for the salsa to the cooled pan and mix to incorporate the banana juices on the pan. Add to a bowl along with the limes juice, oil and pinch of salt. Taste and adjust the seasoning to your liking.
- Heat the same non stick pan on high heat and add 1 tbsp of oil. Rip the mushrooms into long thin stips and add to the hot pan along with the cumin seeds. Use another slightly smaller pan to compress the mushrooms. This will encourage more evaporation and concentration of their flavour as well as giving a better char (just ensure the base of the smaller pan is clean!)
- Cook until they turn brown on the bottom turn this should take anywhere from 2-4 mins and repeat. Add in the tamari and maple syrup and mix through and allow to cook down for 1-2 mins. Remove from the heat. Taste and adjust the seasoning to your liking.Cut the avocado in half remove the flesh and slice into long slices.
- To assemble, get the corn taco, add a generous dollop of spicy mayo, followed by the caramelised banana sala, followed by some avocado slices and lastly the mushrooms on top. Repeat the the remaining ingredients and tacos and enjoy!
