Chargrilled Mushroom Tacos with Lime

Method

Method:

• Wash the Mushrooms and dry. Cut in half.
• Squeeze the juice from one Orange and one Lime
• Add cumin, oregano, olive oil and crushed Garlic to the juice. Mix together
• Add the mushrooms to a snap-lock bag and pour the marinade in. Gently cover the Mushrooms. Place in fridge
  
  For the tortillas:
•  add your flour, salt, oil and water to a bowl
• Combine with a spoon and then add to a lightly floured surface. Knead well
• Cut into 8 equal sized pieces and roll out with a rolling pin and leave on a floured surface until ready
  
• Make your Guacamole by adding Avacado to a bowl with salt, pepper, chilli flakes and Lime juice
• Chop Pineapple, add into a bowl with Lime juice, green chilli and coriander. Mix
• Add marinated Mushrooms to a hot grill pan for approximately 5 minutes on each side (until charred). Slice Mushroom
• While the Mushrooms are cooking, cook the tortillas in a pan with a tiny bit of olive oil, turning when lightly brown (approximately one minute each side)
• Assemble your tacos, starting with Avocado, then add the mushroom and the pineapple salsa
• Serve with a squeeze of Lime juice, more chilli and Coriander to taste