Ingredients

• 300g Red Onion
• 600g Portobello Mushroom
• 2 Avocados
• 1 Lime
• 2 tablespoons Olive Oil
• 2 Garlic Cloves
• Salt & Pepper as needed
• 4 teaspoons Smoked Paprika
• 2 teaspoons Ground Cumin
• 200g Barbecue Sauce
• 1 Fresh Chili
• 8 Taco Shells
• Lettuce as needed
• Jalapeño Pepper as needed
• Cilantro as needed

Tools

• Wooden spoon
• kCook Multi
• Medium bowl
• Serving plate
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice red onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add portobello mushroom, garlic clove, salt & pepper, smoked paprika and ground cumin to the kCook bowl
12. Cook with filler cap removed - 5 min, 120°C, speed 4
13. Then add barbecue sauce to the kCook bowl
14. Cook with filler cap removed - 2 min, 120°C, speed 4
15. Add salt & pepper, avocado, lime and fresh chili to a clean medium bowl
16. Mash until combined then set aside
17. Add taco shells to a clean serving plate
18. Transfer content of kCook bowl to taco shells
19. Garnish with lettuce, jalapeño pepper and cilantro
20. Add avocado to taco shells
21. Serve

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