Prep time: 35–40 minutes
Servings: 2–3 people (makes 4–6 tacos)
Type: Vegetarian (vegan if you skip the Hoisin Duck or use a plant-based version)
A sweet, smoky, crunchy veggie taco that’s full of flavour and texture.
These tacos are a total crowd-pleaser and super easy to throw together. The sweet potato brings warmth, the hoisin mushrooms are full of umami, and the crispy greens give it that perfect crunch. You can keep it fully veggie or add some Linda McCartney Hoisin Duck for extra bite.
🛒 Ingredients
- 4–6 small tortillas (corn or flour) 🌮
- ½ small cucumber, cut into thin sticks 🥒
- 150g chestnut mushrooms, chopped into chunks
(or use 300g mushrooms if skipping the duck) - 100g Linda McCartney Vegetarian Shredded Hoisin Duck (optional) 🦆🌱
- 100g leafy greens (spring greens, kale, spinach, Swiss chard, collard greens, etc.)
- 1 small-medium sweet potato, cut into small cubes 🍠
- 40g hoisin sauce
- 20g caramelised onion chutney
(or make your own – see below!) - 1 tbsp soy sauce (15ml)
- 1 tbsp maple syrup (15g) 🍁
- 2 tsp smoked paprika 🌶️
- 10–20g crispy fried onions
- 2 spring onions, sliced
- Olive oil, salt, and 1 tsp sugar (for baking the greens)
👩🍳 Method
- Preheat your oven to 200°C (fan).
Spread the sweet potato cubes and mushroom chunks on a baking tray in a single layer. Drizzle with olive oil and roast for 10–15 minutes, until they begin to brown and crisp at the edges. - Mix up the smoky sauce.
In a bowl, whisk together:- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tsp smoked paprika
Set aside.
- Prep your greens.
Wash and pat dry the leaves. If using spring greens or similar, remove the tough stalks, roll the leaves up, and slice into thin ribbons.
Spread on a baking tray, drizzle with olive oil, sprinkle with a pinch of salt and 1 tsp sugar. Roast for 10 minutes until crispy and slightly golden. 🌿 - Cook the Hoisin Duck (if using).
Add to a frying pan with a little oil and cook over medium heat until hot and starting to crisp at the edges (around 6–8 minutes). - Glaze your roast veg.
Once the mushrooms and sweet potato have browned, remove them from the oven and toss in the smoky sauce (tip: use the bowl you mixed it in). Spread back on the tray and roast for another 8–10 minutes until caramelised and sticky. - Final fresh bits:
- Slice the cucumber and spring onions.
- Warm the tortillas in the oven for 2–3 minutes or microwave for 20 seconds.
- Spoon the hoisin sauce and chutney into small bowls for easy serving.
- Assemble your tacos! 🌮
- Start with a generous handful of crispy greens at the base.
- Add the smoky mushroom and sweet potato mix.
- Tuck in cucumber sticks and top with hoisin duck (if using).
- Finish with sliced spring onions, a drizzle of hoisin, a spoonful of chutney, and a sprinkle of crispy onions for that final crunch. ✨
🍳 How to Make Caramelised Onions (If You Don’t Have Chutney)
Slice 1 medium onion and cook it slowly in a non-stick pan with a drizzle of olive oil and a pinch of salt over low heat. Stir often for 20–30 minutes until soft, golden, and sweet. Optional: add a splash of balsamic vinegar or a teaspoon of maple syrup at the end to deepen the flavour.
💡 Optional Extras
- Add sesame seeds, pickled radishes or a squirt of lime juice 🍋
- Swap tortillas for lettuce cups for a lighter version
- Make it spicy with chilli oil or sriracha drizzle 🌶️
These tacos are the perfect balance of comfort and freshness, ideal for a weeknight dinner or a laid-back weekend feast. 🌮✨ Enjoy!
The Secret Street 
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