Spicy Smoked Mushroom and Carrot Tostadas with Tangy Slaw
Smoked paprika spiced mushrooms and carrots fill crisp corn tortillas, topped with a limey slaw and yogurt-coriander drizzle.
- 6 count Flat corn tortillas
- 250 g Mushrooms (Chestnut or Button)
- 2 medium Carrot
- 100 g Red cabbage
- ½ medium Onion (white or brown)
- 5 g Smoked paprika
- 3 g Chilli powder (mild or medium)
- 2 g Cumin, ground
- 1 count Lime
- 10 g Coriander, fresh
- 60 g Plain yogurt (or vegan alternative)
- 20 ml Olive oil
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare the Slaw: Finely shred the carrot and red cabbage. Thinly slice the onion. In a bowl, mix the vegetables with the juice of half a lime, 1 tbsp olive oil, and a pinch of salt. Mix well and set aside to lightly pickle (Tangy element).
- Step 2
Prepare the Filling: Slice the mushrooms thickly. Finely chop the remaining onion half. In a bowl, toss the mushrooms with the remaining 15ml olive oil, smoked paprika, chilli powder, cumin, and a generous pinch of salt and pepper.
- Step 3
Cook the Filling (Pan-Frying/Sautéing): Heat a large frying pan over medium-high heat. Add the seasoned mushrooms and cook without stirring for 3-4 minutes to allow them to brown. Then stir and cook for another 5 minutes until softened and deeply flavoured. Add the chopped onion and cook until soft (5 minutes).
- Step 4
Crisp the Tortillas (Tostada Style): Lightly brush the corn tortillas with oil or water. Heat them in a dry, hot frying pan or under the grill until they are slightly crisp but still pliable (about 1 minute per side). Keep warm.
- Step 5
Make the Tangy Yogurt Drizzle: Mix the yogurt with the juice of the remaining half lime, and finely chopped fresh coriander. Season lightly.
- Step 6
Assemble: Spoon the spicy mushroom and carrot mixture onto the crisp tortillas. Top generously with the tangy slaw and finish with a drizzle of the lime-coriander yogurt. Serve immediately (Plated/Tostada structure).
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →