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Mini Mushroom Tacos




1 avocado

2-3 limes

sea salt

freshly ground black pepper

Tabasco, fresh chilli or your favourite hot sauce


8 mini soft shell tortillas

½ pineapple, cut into small cubes

pickled red onion

fresh coriander


250g Baby Button mushrooms

1 tbsp olive oil

1 tsp sea salt flakes

2 garlic cloves, minced

1 tbsp paprika

1 tbsp ground cumin

2 tsp onion powder

1 tsp garlic powder

minced zest of 1 lemon

1 tsp freshly ground black pepper

1 tbsp fresh flat-leaf parsley, chopped



1 Place the avocado flesh in a small plastic jug. Squeeze in the juice of 1 lime and generously season with salt and pepper. Add a few dashes of your favourite hot sauce or half a fresh chilli. Blend with a stick blender until creamy and smooth. Set aside in the fridge.

2 For the mushrooms, preheat the oven to 180°C. In a large roasting pan, combine the Baby Buttons with the olive oil, salt, garlic, paprika, ground cumin, onion powder, garlic powder, lemon zest and pepper. Toss to coat and roast for 10 minutes. Toss with the fresh parsley as the mushrooms come out of the oven.

3 Grill or char the tortillas lightly on a griddle pan or over an open flame.

4 Assemble your tacos with a generous swish of guacamole, a pile of mushrooms, fresh cubes of pineapple, a few pieces of pickled onion and a sprig of fresh coriander. Fold up and enjoy with extra lime.