Charcoal Tacos with Teriyaki Mushrooms


Recreate our popular Colour Boutique Anthracite Grey shade with these delicious charcoal tacos with teriyaki mushrooms #TasteOfColour.

  1. Rinse the portobello mushrooms and cut into 10mm thick slices.
  2. Add the teriyaki sauce, soy sauce and brown sauce into a large bowl. Add in the sliced mushrooms and submerge into the sauce by pressing a side plate down until they’re below the liquid. Place in the fridge for a minimum of 4 hours, preferably overnight.
  3. Place the sliced cucumber into another bowl, along with half of the mustard seeds, 100ml of the rice wine vinegar and 1 tbsp of the table salt. Set aside.
  4. In a separate bowl, repeat the process with the sliced red onion and red pepper and the remaining mustard seeds, rice wine vinegar and table salt. Set aside.
  5. For the tacos, add the flour, salt and charcoal powder into a large bowl. Make a well in the centre of the flour and fill up with the warm water and oil. Slowly bring together the dough, adding a little more water if required. Once the dough has been brought together, knead on a floured surface for 5 minutes. Wrap in cling film and leave to rest for 20 minutes.
  6. Weigh out 4 equal balls of the dough. Cut squares of baking parchment and place each dough ball between 2 sheets. With a taco press or rolling pin, flatten to make a disc around 2mm thick. Repeat the process for each dough ball.
  7. In a dry frying pan, heat the tacos on a medium heat one at a time for around 2 minutes on each side. They should puff up a little. Keep them warm in a low heat oven until ready to serve.
  8. Turn up the heat and fry the drained marinated mushrooms until they turn slightly sticky.
  9. Build your tacos with the mushrooms and pickles, finished with a sprinkle of black sesame seeds.


Prep time: 40 Minutes

Cook time: 20 Minutes

Serves: 2

  • 4 portobello mushrooms

  • 300ml teriyaki sauce

  • 100ml dark soy sauce

  • 2 tbsp brown sauce

  • 2 tbsp black sesame seeds

  • For the tacos:

  • 150g plain white flour

  • 25g charcoal powder

  • 3 tbsp sunflower oil

  • 6 tbsp warm water

  • 1 tsp table salt

  • For the pickles:

  • ½ cucumber, thinly sliced

  • 1 small red onion, thinly sliced

  • ½ red pepper, cut into thin strips

  • 1 tbsp mustard seeds

  • 200ml rice wine vinegar

  • 2 tbsp table salt