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Beef and mushroom and feta tacos

Serves   1
Prep time: 15 mins
Cooking time: 10 mins

You can't go wrong with these beef, mushroom and feta tacos, easy to make and delicious!





  • 500g beef schnitzel, sliced into strips
  • 1 teaspoon Gregg’s Ground Cumin
  • 1 teaspoon Gregg’s Ground Paprika
  • 250g Pams Fresh Express button mushrooms, quartered
  • 3 cloves Humzinga Garlic, sliced
  • 1 bunch parsley, chopped
  • 1 box Old El Paso Tacos Shells 12’s
  • 1-2 avocado, sliced
  • ½ iceberg lettuce, shredded
  • 100g Ornelle Feta, crumbled
  • 200g Boca Onion Relish
  • ALSO NEED: salt, pepper, oil, flour


  1. Heat some oil in a large pan till it is really hot, add the mushrooms and cook for a few minutes before adding the garlic.
  2. Remove when the mushrooms are cooked, mix in the coriander and set aside.
  3. Warm the tacos in the oven while you cook the schnitzel.
  4. In large bowl, toss together beef, cumin, paprika, two tablespoons flour, salt and pepper.
  5. Reheat oil in the same pan, turn to high and fry beef, in batches, until browned but still pink inside – around 3 to 5 minutes.
  6. Fill the tacos individually or display the steak, mushrooms, lettuce, avocado, feta, caramelized onion and taco shells on a large board and let everyone help themselves.

And more:

  • Add some dried chilli flakes and/or oregano to the flour mix.
  • Serve with a wedge of lime to squeeze over the finished tacos.
  • Substitute strips of chicken or pork instead of the beef schnitzel