Plant-Based Mushroom Tacos

Ingredients:

• 1 Tub Chris’ Plant-Based Guacamole

• Corn or white tortillas

• Purple cabbage, thinly sliced

• 1 carrot, thinly sliced

• 250g button mushrooms, sliced

• 1/2 tbsp extra virgin olive oil

• 1 tbsp minced garlic

• pinch sea salt

• 2 limes

• Small bunch of coriander

Method

1. Pre-heat tortillas in oven, to warm for serving. Wrap in tin foil.

2. To prepare the mushrooms, in a pan over medium heat, add olive oil and minced garlic. Cook for 1-2 minutes. Toss in mushrooms and stir until wilted. Add a pinch of salt and squeeze of half a lime.

3. Assemble your tacos by layering purple slaw, carrots, a spoon of mushrooms, and a dollop of Chris’ Plant-Based Guacamole.

4. Top with chopped coriander and the extra squeeze of lime if desired.