CHIPOTLE MUSHROOMS, EGG & AVOCADO BREAKFAST TACOS

Ingredients 

• 1 red onion
• 2 tbsp cider vinegar
• 1 tsp sugar
• 200g large flat white mushrooms
• 1 tbsp chipotle paste
• 1 tbsp olive oil, plus more for cooking the mushrooms
• 1 garlic clove
• ½ tsp dried oregano
• 20g butter
• 3 eggs
• Sea salt & black pepper
• 4 mini tortillas
• 1 avocado
• Handful of coriander
• Chilli oil
• 1 lime

Method 

1. Slice the mushrooms and place in a bowl with 1 tbsp chipotle paste, 1 tbsp olive oil, 1 crushed garlic clove, ½ tsp dried oregano and a pinch of salt. Toss to coat and then cook the mushrooms in a large frying pan until golden brown.
2. Slice the red onion and place in a bowl with 2 tbsp cider vinegar, 1 tsp sugar and a pinch of salt. Scrunch with your fingers and set aside.
3. For the eggs, melt 20g of butter in a small frying pan. Whisk 3 eggs together with a pinch of salt and black pepper. Then add to the pan and cook low and slow, stirring continuously until the eggs are silky and set.
4. Heat the tortillas in a dry frying pan and slice the avocado. Then load up the tortillas with the sliced avocado, chipotle mushrooms, scrambled eggs, coriander and pickled onion. Serve with a drizzle of chilli oil and a wedge of lime.