⅓ cup (80ml) Extra Virgin Olive Oil
⅓ cup (80ml) lime juice +lime wedges, to serve
1 tbsp coriander stalks and roots, finely chopped
2 tbsp coriander, finely chopped + extra sprigs, to serve
2 tsp smoked paprika
Salt and pepper
4 large portobello mushrooms, cleaned and sliced
2 tbsp tomato salsa
2 tbsp sour cream
1 tsp lime juice
¼ small purple cabbage, finely shredded
1 avocado, finely sliced
Fresh or pickled jalapenos
12 soft mini tortillas, warmed, to serve
In a large bowl, combine olive oil, lime juice, paprika, coriander roots and stalks, salt and pepper. Place mushrooms in a bowl and coat them completely in the marinade. Set aside to marinate for a few minutes.
Once marinated, heat a lightly chargrill pan or barbecue over medium heat and cook mushrooms for 1-2 minutes on each side or until browned and tender.
Combine salsa, sour cream and lime juice to create a taco sauce.
To serve, top warm tortillas with cabbage, mushrooms, avocado and taco sauce. Top with jalapenos, coriander sprigs and lime wedges on the side.