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.


Serves 2-3 / makes 6 tostadas


  • 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 


  • 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.
You might also like
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments