Ingredients
For the oyster mushrooms:
- 200 g of oyster mushrooms
- 1 yellow onion, sliced
- 2 garlic cloves, pressed
- 2 tbsp of Shoyu soy sauce
- 2 tbsp of olive oil
- 1 tsp of sweet paprika
- ½ tsp of cumin
- Chili sauce (according to preferences)
- ½ tsp of dried oregano
- 1 tbsp of barbecue sauce
For the raw vegetable salad:
- ⅓ cucumber
- 1 large tomato
- 2 handfuls of iceberg lettuce
- 1 red onion
- ½ red bell pepper
- ½ bunch of cilantro
- Juice of 2 limes
- Salt
For the tacos:
- 6 small tortillas (12 cm) or 2-3 large tortillas
- 1 drizzle of olive oil
- 150 g of Emmental cheese, grated
For the potato wedges:
- 1 kg of firm organic potatoes
- 4 tbsp of olive oil
- 1 tsp of garlic powder
- ½ tsp of smoked paprika
- ½ tsp of sweet paprika
- ½ tsp of dried oregano
- Salt
- Pepper
Instructions
For the oyster mushrooms:
Preheat the oven to 190°C.
Cover the baking sheet with a baking mat.
Clean the oyster mushrooms and split them lengthwise into thin strips.
Place the oyster mushrooms and onion in a bowl and add the pressed garlic cloves, soy sauce, oil and all the spices (except the barbecue sauce).
Spread them on the baking sheet and bake for 25 minutes. Stir halfway through the cooking time.
Once out of the oven, add the barbecue sauce, mix and set aside.
For the raw vegetable salad:
Cut all the vegetables into small cubes.
Finely chop the lettuce and cilantro (leaves and stems).
In a salad bowl, mix all the ingredients with lemon juice and salt. Set aside in a cool place.
For the tacos:
In a frying pan, heat a little olive oil over medium-high heat.
Place a tortilla, sprinkle with a handful of Emmental cheese and cover. Let the cheese melt for 3 to 4 minutes.
Repeat for all tortillas.
Daniela and Natacha's advice: cook the tortillas one by one so that they don't touch each other.
Add the raw vegetables and oyster mushrooms in on each cheese tortilla and sprinkle with fresh cilantro.
For the potato wedges:
Use a brush to clean the potatoes in water.
In a large saucepan, bring water to a boil.
Cut the potatoes in half, lengthwise. Then cut the potato halves into 4 pieces (they should have 3 sides).
Boil the potatoes for 6 to 7 minutes, then drain them and transfer them back in the empty saucepan.
Close the lid and shake the pot to break up the potatoes a little so they can absorb the marinade better.
Pour in the oil and spices and mix well.
Preheat the oven to 210°C.
Cover the baking sheet with a baking mat.
Spread the wedges over the entire surface of the baking sheet and bake for 35 minutes.
Daniela and Natacha's advice: enjoy the potato wedges with barbecue sauce for even more flavors!
Place some green salad at the bottom of the MB Square bento box and add the tacos on top. Enjoy them with the raw vegetable salad and potato wedges.
