Crispy Mushroom and Pickled Red Cabbage Tacos. GF-DF
The magic of tacos
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In 2011, I co-directed a festival — Social Media Week London—with my brilliant partner in crime, Sam Michell. It was a fantastic, community-led festival for organisations of all sizes, featuring partners such as the BBC, the Dutch Embassy, Dell, Great British Chefs, and Wired. Altogether, we had 53 event partners spread across London.
We designed the festival as a collaborative experience, where people and companies could share ideas, learn from one another, and build connections in the still-new world of social media. Most of the 100+ events were free, and a core group of around 24 companies worked with us to plan the content.
Our meetings were incredible—filled with bold ideas, “what ifs,” and a genuine sense of excitement. Fuelled by crisps, the odd glass of pinot, and a collective belief in making things happen, we turned those ideas into reality.
That’s not to say it wasn’t always easy. As a tiny, part-time core team, there were moments of stress.
After one particularly challenging morning, Sam suggested we head to the newly opened Wahaca on Wardour Street for lunch. Conveniently, it was just a short walk from our office.
At the time, I was vegetarian and gluten-free, so I was often cautious about trying new places in case I couldn’t find anything to eat. But my worries melted away the moment I stepped into Wahaca. The bright, welcoming interior drew me in, and the menu was a revelation. To my delight, I discovered I could share taco plates with my friends.
Sharing small plates in restaurants can be stressful if you have food intolerances. It’s easy to feel disconnected when you can’t join in with others’ suggestions. Ordering your own food feels awkward—one plate seems stingy, three feels greedy, and you’re left hoping that when others tuck into your plate/s you will still be left with enough to eat. But Wahaca’s thoughtfully designed menu made all of that stress disappear. My food intolerances faded into the background, and I felt included and at ease.
We chatted and laughed as smoky chillies tingled on our tongues, perfectly balanced by lime’s acidity and the earthiness of black beans. The stresses of the day vanished.
It’s hard to take life too seriously when lime juice is running down your chin.
Tacos quickly became a ritual. Whether we were celebrating a win or “having a day,” Wahaca was our go-to spot.
For me, tacos also captured the ethos of Social Media Week—a shared, inclusive experience that connected people together and sparked joy.
Over the years, my love of tacos has only grown. They’re fantastic for food intolerances—corn tortillas remove the stress of gluten and wheat, and their small, handheld size delivers bursts of flavour that make you forget about cheese. Like my recipe below, they can be made without beans if your stomach struggles with them.
The only challenge? Tacos can sometimes be time-consuming to make.
That’s where my Crispy Mushroom and Pickled Red Cabbage Tacos come in.
They’re quick, easy, and packed with flavour. The ingredient list may look long, but it comes together super quickly and each layer adds something important to the dish. With my time-saving tips, you can have them ready in just 40 minutes—or as little as 15–20 minutes if you prep the mushrooms in advance!
Whether you’re cooking for a loved one, family, or friends, tacos have a magical way of bringing people together and spreading joy. There’s no polite way to eat them, and if you’re as messy as me, you’ll need plenty of napkins. But that’s part of their charm. Tacos spark laughter and connection—they’re a social equaliser.
I’ve served these tacos as a fun midweek dinner and at gatherings with friends. My taste testers gave them an enthusiastic thumbs-up and demanded seconds immediately.
Mushroom and Pickled Red Cabbage Tacos
Gluten-, dairy-, egg- nut- free
(This recipe does contain soy in small amounts from the tamari sauce)
Serves 4
Takes 40 minutes
Ingredients
For the Mushroom marinade -
400g thinly sliced, or broken mushrooms (Oyster/Shiitake/Chestnut or a mix)
4 tbsp olive oil
1 tbsp tamari (GF Soya sauce)
2 tsp fresh orange juice
2 tsp fresh lime juice
2 tsp maple syrup
A small pinch of chipotle chilli flakes
A small pinch of garlic powder or a large garlic clove minced
Salt to taste
Guacamole
2 medium avocados
2 large garlic cloves
3 tbsp vegan mayo
2 tsp fresh lime juice
1 small pinch of cumin
1 small pinch of chipotle chilli flakes
Salt to taste
Pickled red cabbage
1 cup of pickled red cabbage drained from a jar.
2 tbsp fresh orange juice
2 tsp maple syrup
Gluten Free tortillas - 16cm makes enough for 2 each. Using a smaller tortilla makes 3/4 each.
Additional Toppings
Premade red spicy tomato salsa (Or my homemade three chilli salsa, if you have time or energy)
Aprox 110g cut crunchy lettuce. (Or packet lettuce to save time)
2 spring onions chopped fine
Small bunch coriander chopped fine
100g of precooked red pepper in brine, drained and chopped fine. (From a jar)
Directions
1. Clean and finely cut mushrooms and place in a large bowl. If you’re using shiitake or oyster as well then you can break them into small pieces. Turn the oven on at 200 C fan (Conventional oven - 220 C or 425 F)
2. In a small bowl, mix the ingredients for the mushroom marinade - olive oil, tamari, orange, lime juice, maple syrup, chilli flakes, garlic, and salt. Pour over the mushrooms, cover, and marinate for 15 minutes.
3. In another bowl, mash the avocados, add the garlic, vegan mayo, lime juice, cumin, and chipotle chilli, and add salt and mix. Put in the fridge till you need it.
4. Lightly wash the drained pickled red cabbage, add maple syrup, and orange juice put in a bowl and cover till you need it. This will add extra flavour and sweetness to the pickles.
5. Spread the mushrooms on a large oven tray covered with grease proof paper (or 2) so they don’t touch. Cook for 10 minutes then turn and then cook until crispy. This can be between 15-22 minutes in total depending on their size. The liquid should have disappeared.
6. While the mushrooms are cooking, thinly cut the spring onions, lettuce, coriander, and red pepper and place on a plate to help you when you assemble.
7. In a dry hot frying pan or microwave, heat the tortillas as per the packet's instructions.
8. Once the mushrooms are cooked, start to assemble.
9. Spread a thick layer of Guacamole on the tortilla.
10. Add lettuce, strips of red pepper, mushrooms, then red cabbage, and salsa, and top with spring onions and coriander. And serve laid out on a large plate or two.
Tips for Tacos
Cooking for Two: Fry the mushrooms in a large non-stick pan to save time and energy. I like to pre-assemble the tacos so everyone gets an equal share of the toppings.
Cooking for a Crowd: For more than two people, roast the mushrooms in the oven so you have enough space to spread them out evenly.
Serving for Six or More: Encourage guests to build their own tacos. It adds to the sense of connection and fun. I often do a quick demo of the ideal order for layering toppings if needed.
Portion Tips: If cooking for six, make enough toppings for eight—better to have too much than too little. :-)
Want to Go All Out?: If you have time, make my 3-chilli salsa. It only takes 10 minutes and elevates the whole dish. Here is the video and recipe.
Side Dishes: You don’t need side dishes for this but if you fancy having some, serve with a simple salad or corn on the cob.
Would love to hear what your favourite taco fillings are and please share this post with someone who loves tacos. Yep, that’s them. Go on - you’ll make their day :-).
*If you are interested on what it takes to build a collaborative event then check out this old blog post I wrote back in ye yonder years.
yum love a taco!
Absolutely delicious