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BBQs Jerk Oyster Mushroom Tacos

Indulge in a fusion of smoky barbecue flavours and Caribbean-inspired spice with our BBQ Jerk Oyster Mushroom Tacos. Bursting with vibrant colours and bold tastes, these tacos are a delightful twist on traditional barbecue fare.
Whether you're a dedicated foodie or simply craving something new and exciting, these are sure to be a hit at any gathering.

Indulge in a fusion of smoky barbecue flavours and Caribbean-inspired spice with our BBQ Jerk Oyster Mushroom Tacos. Bursting with vibrant colours and bold tastes, these tacos are a delightful twist on traditional barbecue fare.

  • Cooking time20 minutes
  • Preparation time1 hour
  • Servings10 portions
recipe image BBQs Jerk Oyster Mushroom Tacos
low
Low
Jerk Mushrooms
Salad & Garnish
  • 2 large carrots (shredded)
  • 250 g red cabbage (shredded)
  • 6 spring onions (sliced thinly)
  • 2 avocado (sliced thinly)
  • 200 g Violife Original Grated
Pineapple & Chilli Salsa
  • 30 g mint (roughly chopped)
  • 30 g coriander (roughly chopped)
  • 1 whole red chilli (finely diced)
  • 1 medium pineapple (diced into 1cm pieces)
  • 10 g Tajin with lime seasoning
  • 1 whole lime (zest and juice)
Coriander & Lime Dressing
  • 30 g coriander
  • 150 g Plant based mayonnaise
  • 1 whole lime (zest and juice)
Jerk Mushrooms
  1. Melt the Flora Plant B+tter Unsalted and add in the bbq sauce and jerk spice blend, toss half with the shredded oyster mushrooms.
  2. Place in the oven at 200oC and bake for approx 20 minutes.
  3. Remove from oven and toss with remaining sauce.
  4. Place bake in the oven for approx 20 minutes, until slightly crispy and caramelised.
Pineapple & Chilli Salsa
  1. Combine all the ingredients and season to taste with lime juice.
Coriander & Lime Dressing
  1. Using a hand blender, blitz all the coriander, lime juice and mayonnaise together.
  2. Build the Tacos with layers of the different components.
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