Cooking Instructions
1.
Preheat the grill to medium. While it’s heating up, make the pico de gallo: mix the
onion (1)
,
tomatoes (4)
,
jalapeño (1 tbsp)
,
garlic (2 cloves)
,
coriander (1 bunch)
and
lime juice (1)
together in a bowl with some salt and pepper.
2.
Put the
mushrooms (200 g)
on a baking sheet, drizzle with oil and season with salt. Grill until tender, then remove. Pat the mushrooms dry with kitchen paper and set aside.
3.
Warm the
tortillas (8)
under the grill until soft, then remove. Pile the
avocado (1)
and mushrooms on top of each taco, then layer on the pico de gallo and
chipotle mayo (115 g)
. Add a squeeze of
lime (1)
, then fold up to eat.