No meat, no gluten – but still all the deliciousness

THE corn products used in Mexican cuisine are gluten-free which means those with an intolerance can still enjoy these yummy tostadas made with a recipe from the SA Mushroom Farmers’ Association. Also good for Taco Tuesdays.

GLUTEN-FREE MUSHROOM TOSTADAS

Serves 2-3 / makes 6 tostadas

Ingredients

• 1 small red onion, quartered and sliced
• 4 Tbsp white wine vinegar 
• 1 tsp salt
• 2 tsp sugar 
• 1 large jalapeño, sliced
• 1 handful fresh coriander, roughly chopped
• 1 large avocado, diced 
• 400g portobello mushrooms / 6 medium portabellos 
• 2 Tbsp taco / fajita / Mexican spice mix 
• 6 fresh white or yellow corn tortillas
• 125ml crème fraîche, for serving 
• 100g feta cheese, for serving 
• Lime wedges, for serving
• Salt and pepper, to taste 
• Olive oil, for cooking 

Method

• Place the red onion, vinegar, salt and sugar in a bowl. 
• Mix to combine and set aside. 
• Prepare the vegetable toppings. 
• Preheat the oven on grill. 
• Brush the tortillas on both sides with a little olive oil.
• Place on a baking tray and grill until lightly charred and crisp, turning half way through to cook both sides. 
• Season the portabellos with olive oil and the taco spice. 
• Use the same baking tray as the tortillas and grill them, turning them halfway through until lightly charred and cooked through. About 5 minutes. 
• Allow to rest, then slice. 

To assemble the tostadas:

• Spread a dollop of crème fraîche onto the base of each crispy tortilla. 
• Top with mushrooms, quick pickled onions, avocado, jalapeño slices and coriander. 
• Crumble a little feta over the top of each tostada. 
• Finish each tostada with a squeeze of fresh lime juice just before serving and enjoy.