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Time for Dinner

Chipotle Mushroom Tacos with all the Trimmings

It doesn’t get much better than this. Easy to make, quick to create, fresh, healthy and delicious!

To make things easier we have just used pre-made small wraps for our tacos but if you want to make them yourself there are lots of recipes online and they are actually quite easy to make!

If mushrooms are not your thing, this also works great with cauliflower too, just leave the cauliflower to rest a little longer in the marinade.

For the ultimate flavour, in the summer, cook your mushrooms on the BBQ.


You will need

1 large mixing bowl

1 small mixing bowl

Small saucepans

Chopping board and a sharp knife




½ a red onion, very thinly sliced

½ cup white vinegar, or use apple cider

½ cup of water

3/4 teaspoon kosher salt

2 tablespoons sugar (or honey or another substitute)

5 garlic cloves

2 extra-large portobello mushrooms

1 red bell pepper

Chipotle paste

Good olive oil

½ teaspoon cumin

Large handful of fresh coriander

1/2 can of black beans

Small taco wraps

1/2 an avocado

3 limes

Slice of fresh pineapple

1/4 fresh red chilli

How to make it


Start by making the pickled onions. In a saucepan place the onion, 1/2 cup of white or apple cider vinegar, 1/2 cup of water, 3/4 tsp of salt, 2 tbsp of honey and one finely sliced garlic clove.


Gently simmer for 2 to 3 minutes and then leave to cool


In your mixing bowl add 2 minced garlic cloves, big glug oil, chipotle paste, cumin, pinch of salt and pepper, chopped fresh coriander.


Slice your mushrooms in thick chunks and red pepper into a similar size


Add the mushrooms and peppers to the bowl and gently coat them with the marinade being careful to not break them. Leave for as long as you can


While marinading, put your black beans in a pan with 1/2 cup of water and 1 crushed garlic clove.


Cook until soft, gently mash with a spoon and then continue for cook for 15 minutes on a very low heat.


You may need to add a little more water to get a smooth consistency. Season to taste.


Finely chop your pineapple and in a small bowl mix and bash in some fresh red chilli. Put aside.


Lay your mushrooms and peppers onto a grill tray under a high heat for 15 minutes. You can also bake them or even better, BBQ them!


While they are cooking prepare your garnishes, pickled onions, beans, pineapple salsa, sliced avocado and fresh coriander leaves.


Heat your tortillas under the grill or quickly in a pan.


Then, once everything is ready get building and enjoy!