- Serves: 8
- Preparation: 15 minutes
- Cooks In: 10 minutes
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Ingredients
2 tbsp Olive Oil
500 g Australian Cup Mushroom, cut into 1cm pieces
2 Cloves of Garlic, finely chopped
Sea Salt & Pepper, to taste
1 Large Ripe Avocado
1 Lime
½ White Onion
1 Long Green Chilli, seeded & diced
1 Cup Coriander Sprigs, to serve
8 Street Tortillas, warmed
Hot Sauce, Sour Cream, Salsa or Cheese, to serve (optional)
Method
1
Heat the oil in a large frying pan over a medium heat. Add the mushrooms and cook for 2 minutes or until they begin to soften. Add in the garlic and stir through for 1 minute before adding in the paprika, cumin, oregano, salt and pepper. Continue to cook for 3 minutes, or until the spices are fragrant and the mushrooms are tender. Turn off the heat and leave mushrooms in the pan to keep warm.
2
Place the avocado flesh into a bowl and squeeze in the juice from ½ the lime and a pinch of salt. Smash with the back of a fork until combined.
3
Spread the avocado onto the base of the tortillas. Spoon over the spiced mushrooms then scatter with diced onion, green chilli and coriander sprigs. Serve warm with extra lime wedges on the side.
Ingredients
2 tbsp Olive Oil
500 g Australian Cup Mushroom, cut into 1cm pieces
2 Cloves of Garlic, finely chopped
Sea Salt & Pepper, to taste
1 Large Ripe Avocado
1 Lime
½ White Onion
1 Long Green Chilli, seeded & diced
1 Cup Coriander Sprigs, to serve
8 Street Tortillas, warmed
Hot Sauce, Sour Cream, Salsa or Cheese, to serve (optional)
