UNAMI-PACKED SMOKY MUSHROOM TACOS

Ingredients 

•  6 corn tortillas
• Lime
• Coriander

For the mushrooms:

•  6 portobello mushrooms
• 2 garlic cloves
• 1/2 a red onion
• 1 tbsp chipotle paste
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp dried oregano
• 1/2 tsp brown sugar
• 1/2 tsp msg
• Juice of 1/2 a lime
• 100ml veg stock

For the guacamole:

• 1 avocado
• 1/2 a small red onion, diced
• Small handful of coriander, chopped
• Juice of half a lime

For the pink pickled onion:

• 1/2 a red onion, sliced
• 4 tbsp white vinegar
• 4 tbsp water
• 1/2 tbsp sugar

Method 

1. To start, add all the pickle ingredients to a dish/container, mix well & set aside to pickle
2. Thinly slice the mushrooms then add them to a baking tray with a drizzle of oil & bake at 200°C for 30 minutes
3. ⁠Meanwhile, add the rest of the mushroom ingredients to a blender & blitz until smooth
4. When the mushrooms are cooked, pour over the sauce, stir so everything is coated then cover with foil & return to the oven at 160°C for another 30 minutes
5. For the guacamole: mash the avocado then add it to a bowl with the rest of the ingredients & mix well
6. Assemble your tacos with guacamole, mushrooms & pickled onions then sprinkle with some extra coriander & a squeeze of lime