Chilli Salt Crispy Mushroom Tacos with Avocado Lime Smash

Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Mushrooms don't get enough credit as a taco filling. Tear them up, leave them alone in a hot pan and the frilly edges go crisp and almost meaty. A shake of Chooki's Chilli Chicken Salt right at the end gives them a warm kick without blowing your head off, and the whole lot is on the table in 25 minutes.

Step 1: Smash the Avocado

Scoop the avocados into a bowl and mash with a fork until chunky, not smooth. Stir through half the lime juice, half the coriander and a small pinch of Chilli Chicken Salt. Toss the shredded cabbage with the rest of the lime juice and leave it to soften while you cook.

Step 2: Crisp the Mushrooms

Heat the oil in your biggest frying pan over high heat. Add the mushrooms in a single layer, in two batches if they won't fit, and don't touch them for 4 minutes so they brown properly underneath. Flip and cook another 3 to 4 minutes until the edges are crisp. In the last minute, sprinkle over the cumin and 2 teaspoons of Chilli Chicken Salt and toss so it coats everything.

Step 3: Char the Tortillas

Warm the tortillas one at a time in a dry pan over high heat, or straight over a gas flame with tongs, for 20 to 30 seconds a side until they puff a little and pick up a few black spots. Stack them in a clean tea towel to keep warm.

Step 4: Build and Eat

Spread a spoonful of avocado smash on each tortilla, pile on the mushrooms and a tangle of cabbage, then finish with the rest of the coriander and an extra pinch of Chilli Chicken Salt over the top.

Tip: Hold the salt until the mushrooms are already brown. Salt them at the start and it pulls the water out early, so they stew in their own juice instead of crisping.