How to make BOSH!’s smoky bbq pulled oyster mushroom tacos

4. Store. Transfer the drizzle to a squeezy bottle and store in the fridge for up to five to seven days. Shake well before use.

placeholder image — 4. Store. Transfer the drizzle to a squeezy bottle and store in the fridge for up to five to seven days. Shake well before use.

“Super-smoky and satisfyingly spicy, these tacos have the real wow-factor,” say BOSH!’s founders, Ian Theasby and Henry Firth. “Meaty mushrooms, refreshing salsa, and silky drizzle will have you wishing it was Taco Tuesday everyday.”

BOSH!’s smoky bbq pulled oyster mushroom tacos

Per portion:

7 plant points

29g protein

781 kcal

Ingredients:

(Serves 2)

For the pulled mushrooms:

600g oyster mushrooms

2tbsp olive oil

1⁄2tsp cayenne pepper (you can increase amount to 1-2tsp, depending on spice preference)

2tbsp light soy sauce

2tsp liquid smoke (optional)

1tbsp hot (or sweet) smoked paprika

2tsp dried oregano

1tsp ground cumin

1tbsp maple (or agave) syrup

3tbsp nooch (aka nutritional yeast)

Sea salt and freshly ground black pepper

For the salsa:

2 large tomatoes

1⁄2 red onion

1 green jalapeño chilli

2 ripe peaches

1 handful of coriander

2tsp olive oil

1tbsp lime juice, plus extra, if needed

To serve:

6 soft corn tortillas

Fresh Green Drizzle (see below), optional

Method:

1. Before you start: you will need a small frying pan. Line a large baking tray with baking paper (if using the oven). Preheat your air fryer to 180°C (350°F) or oven to 200°C (180°C fan/400°F/Gas 6).

2. Prep mushrooms. Using your fingers, pull the oyster mushrooms into one centimetre-long strips. Mix together the oil and all the seasonings in a large bowl to make a marinade. Season with salt and pepper to taste. Add the pulled mushrooms and toss them in the marinade until well coated.

3. Cook mushrooms. Put the marinated mushrooms into the preheated air fryer and cook for 10-12 minutes, tossing them halfway through, until golden and slightly charred at the edges. (Alternatively, cook in the preheated oven on a lined baking tray for 20 minutes, turning halfway through.)

4. Make salsa. Meanwhile, dice the tomatoes and finely chop the onion, jalapeño, and coriander leaves and stalks (saving some of the leaves to garnish). De-stone the peaches and finely chop the fruit. Add all the salsa ingredients to a bowl and stir to combine. Taste and season with salt, pepper, and more lime juice, if desired.

5. Warm tortillas. Warm the tortillas, one at a time, in a dry frying pan over a high heat (or you can use a microwave). Continue to warm the rest of the tortillas, stacking them under a clean tea towel to keep them warm and soft until ready to assemble the tacos.

6. Assemble and serve. Serve family-style letting everyone help themselves or spoon your mushrooms onto the warm tortillas and add a spoonful or two of the salsa on top of each. Finish with the green drizzle, if using, a wedge of lime, and the reserved coriander.

Optional:

For the fresh green drizzle:

Makes 1 medium squeezy bottle

Per bottle

2.75 plant points

51g protein

453 kcal

1 lime, plus extra, if needed

25g bunch of mint

25g bunch of coriander

300g silken tofu

Pinch each of sea salt and freshly ground black pepper, plus extra to season

1. Before you start: you will need a high-speed blender and a medium squeezy bottle (or jar).

2. Prep drizzle. Juice the lime. Pick the mint and coriander leaves from the stalks.

3. Blend drizzle. Add the lime juice, mint and coriander leaves, the silken tofu, salt, and pepper to a blender and blend until smooth. Taste and season with more salt, pepper, and lime juice, if needed.

BOSH! More Plants: 30-Minute Plant-Based Meals by Henry Firth and Ian Theasby is published in hardback by DK, priced £22. Photography by Haarala Hamilton. Available now