Fable Tacos

Arriba, tequila. Get in my mouth

This yummy goodness won’t last for long. Load up the guac and hear them begging for more. 

1 May, 2020 | Recipes | 2 comments

Prep time: 30 mins
Makes: 12 Tacos

The story behind our Mexican meat began under the shade of an oversized sombrero.

After a big day out on the Mezcal, a vagabond traveller had the idea to put all the flavours of Mexico into a simple mushroom. In his siesta dream state, this delicious recipe was revealed to him by a Tigersaurus with a wicked sense of humour.

This part tiger, part Pegasus – who it seems, also had a penchant for agave beverages – echoed the cliché catchphrase, “Ay, caramba!” while drawing some pretty crude recipe drawings. This part declaration of amazement, part curse word, perfectly describes how everyone feels after one bite of our Mexican flavoured mushroom meat.

“You’re ******* kidding!” or “How the **** is this even possible,” are other modern-day sayings that would suffice. Especially, when they find out about the mad skills of the mycelium – with its incredible nutrition, the power to cure disease, restore gut flora, balance ecosystems, and not to mention, the ability to taste like beef.

So, how did the vagabond traveller get his visionary recipe to us? Let’s just say, it involved a tipsy Tigresaurus with loose lips.

And, the moral of the story? Well, always look a gift Tigresaurus in his mezcal flavoured mouth.

Fable. Good Story x

Ingredients

500g Fable Meat

12 x soft taco tortillas

Habanero sauce

2 x lime

1 x lemon

Half small or quarter large red cabbage

3 x corn cobs

1 x red onion

1 x spring onion

1-2 large avocados

Handful coriander

Olive oil

Salt

Tbsp butter, optional

Method

Cabbage salad (do this first to allow time for the cabbage to soften)
Red cabbage
Lemon juice
Salt to taste

Slice cabbage into fine shreds, sprinkle with salt and add generous squeeze of lemon juice. Lightly massage cabbage and set aside.

Charred corn
3 corn cobs
1 tbsp Olive oil
Knob of butter
Salt

Set corn into a pot of a boiling water for 5-7 minute and strain.
Heat a lashing of olive oil and butter in pan and add corn. Turning as the sides brown.
Optional: if you’re able, you can finish them by charring the corn in the flames over the stove.
Sprinkle charred corn liberally with sea salt.

Tomato Salsa
3 firm medium sized tomatoes, diced
1/2 red onion, finely diced
1 spring onion, sliced
Handful of coriander, finely chopped
Lime juice
Sea salt
1/2 tbsp olive oil

Combine all ingredients and, adding salt and lime juice to taste

Guacamole
1-2 large avocado
1/2 red onion, finely diced
Handful of coriander, finely chopped
Squeeze of lemon juice
Salt, to taste
Lashing of olive oil

Combine all ingredients, ‘mush’ to desired consistency. Salt and lemon juice to taste.
Getting ready to plate up.

Right before serving, heat up a pan with a tablespoon of olive oil. Add Fable and fry until browned, with crispy edges. Transfer to a serving bowl.

In the same pan, without oil, heat the taco shells cooking for 30 seconds each side. Alternatively, you can heat them directly over the flames of your stove.

Assembly time, Señor(ita)!
Start with a thin bed of cabbage salad, add Fable, top with tomato salsa and a dollop of guac. Drizzle with habanero sauce. Happy days!

2 Comments

  1. Sandra Fordyce-Voorham

    Thank you Jim Fuller innovator of The Fable braised meat product. I recreated this dish for my unlocked Sunday lunch with my family (flexitarians). I was rapt to be able to share with them the ‘braised pulled pork’ and the images pretty much matched your recipe.

    Reply
    • Fable

      Thank you so much for the beautiful comment, Sandra. We’re thrilled you enjoyed Fable with this recipe! Thank you for sharing your experiences too.

      Reply

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