PULLED PORTOBELLO MUSHROOM TACOS

Ingredients 

• 4 Portobello mushrooms
• 5 spring onions
• 2 tbsp cider vinegar
• 2 tbsp caster sugar
• 1 tbsp vegetable oil
• 1 tbsp chipotle chilli paste
• 1/2 tbsp smoked paprika
• 75 g crème fraîche
• 1 clove garlic
• 1 lime
• 4 small flour tortillas
• 1/4 bunch of coriander

Method 

1. Brush off the dirt from the mushrooms and shred them into a baking tray. Repeat with the spring onions.
2. Take 1/4 of the spring onions, add them to a small bowl, and pour over the vinegar and 1 1/2 tbsp of sugar. Place the bowl in the microwave at 800W for 30 seconds, then leave to cool.
3. Add the mushrooms, onions, oil, chipotle paste, paprika, and remaining sugar into a deep roasting tin with 200ml of water. Place in a preheated grill for 10–12 minutes, stirring every 5 minutes until the mushrooms and onions are coated in a dark glaze.
4. Add the crème fraîche into a mixing bowl, finely grate the garlic and zest of a lime. Season with salt and stir.
5. Place the tortillas under the grill for 1–2 minutes until golden.
6. Add the mushroom mix into the tortillas, placing them on the un-toasted side. Add the pickled onions and the crème fraîche mix over the top, and garnish with coriander.