We’re sharing three delicious, vegetarian-friendly taco recipes from Deborah Kaloper’s latest release, Taco Night. Whatever the weather and whatever the occasion, tacos are always a good idea.
Once defrosted, increase the heat and cook until the mince is piping hot. Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. Any leftover mushrooms can be frozen.