Tasty 'Chicken' Taquitos
- Simple
- 0:50 m
- 9 ingredients
Taquitos! Mexico's answer to the spring roll, they're the crispy snack that makes for perfect party fodder. We've baked these instead of deep frying them to keep it a little healthier. Plus, they stay fresher for longer. These crispy little rolls would definitely make for an excellent game of "serve them to a meat-eater and challenge them to tell the difference". Perfect served with a few dips - check out our video on how to make guac and pico de gallo. If you're in need of a fun Saturday night vegan dish, this is a DELISH and exciting one to try. Let us know what you think!
Serves: 4
Ingredients
For the taquitos
- 400g king oyster mushrooms
- 100g plant-based cheese
- 10 small corn tortillas
For the marinade
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp cumin
- ½ tsp salt
- ½ tsp chilli powder
To serve
- Pico De Gallo
Before you start
Preheat oven to 180°C l 2 baking trays lined with parchment paper l Mixing bowl l Grater
Step 1
First, prepare the "chicken"
- Cut the caps off the mushrooms and finely slice
- Shred the stems of the mushrooms with two forks
- The stems should resemble pulled chicken when you've finished
Ingredients
- 400g king oyster mushrooms
Step 2
Prepare the marinade and flavour your mushrooms
- Put all the marinade ingredients in a mixing bowl and stir to combine
- Add the mushrooms to the bowl and stir until well covered
- Pour the mushrooms out on a baking tray, making sure the shreds are evenly spaced
- Put the tray in the oven and roast for 15 minutes
- Take the tray out of the oven and let the mushrooms cool down to room temperature
Ingredients
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp cumin
- ½ tsp salt
- ½ tsp chilli powder
Step 3
Roll and bake the taquitos
- Grate the dairy free cheese
- Lay one tortilla out on the kitchen surface
- Place a heaped tablespoon of the mushrooms at the base of the tortilla, sprinkle over some dairy free cheese and tightly roll it up into a tight, cigar-shaped tube
- Put the taquito on the baking sheet
- Repeat this process until all the mushrooms have been used
- Brush the taquitos lightly with olive oil, put the baking sheet in the oven and bake for 20 minutes, turning halfway
Ingredients
- 100g plant-based cheese
- 10 small corn tortillas
Step 4
Time to serve
- Take the taquitos out of the oven and serve immediately with the guacamole and pico de gallo
Ingredients
- Pico De Gallo