Ingredients

2 portions

Cajun beer-battered oyster mushrooms

tortilla wraps

avocado, peeled, stoned & sliced

handful

lettuce leaves

a handful

fresh coriander

2 portions

tartare sauce

4 tbsp

sriracha or your favourite hot sauce

For the pickled red onion

red onion, finely sliced

1 tbsp

apple cider vinegar

1 tsp

sea salt

Serve with the Cajun Beer-battered oyster mushrooms and tartare sauce.

Serves 2

Kindly reproduced with permission from Rachel Ama, from her new cookbook One Pot: Three Ways, Hooder & Stoughton Publishers 2021; Photo Haarala Hamilton 2021

Method

Preheat the oven to 240°C/220°C fan/475°F/gas 9.
Meanwhile, make the pickled onion. Place the sliced red onion in a bowl and pour over the vinegar.
Add the salt, stir to combine, then set aside for at least 10 minutes.
Place the battered mushrooms on a wire rack over a baking tray and bake for 5 minutes. Check to see if they’re warmed through and crispy. If not, return them to the oven for another few minutes.
Warm the tortillas in a frying pan over a medium heat for 2 minutes on each side.
To assemble the tacos, place each wrap on a plate and pile the battered mushrooms on them. Top with the avocado, lettuce and coriander, then drizzle over some tartare sauce and sriracha.
Fold the wraps over and serve.