Smoky Mushroom Tacos

Mushrooms make brilliant taco filling when they are cooked in a roomy pan and given time to brown. Smoked paprika and cumin add depth, while lime keeps every bite bright.

Ingredients

• 500 g chestnut mushrooms, quartered
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 garlic clove, finely grated
• 8 small tortillas
• 1 ripe avocado
• Juice of 1 lime
• 2 tablespoons plain yoghurt
• 1 small red chilli, thinly sliced
• Coriander leaves, to serve

Method

Mash the avocado with half the lime juice, the yoghurt, and a good pinch of salt. Set aside while you cook the mushrooms.

Heat a large frying pan over high heat. Add the mushrooms to the dry pan and cook for three minutes without stirring. Add the oil and toss, then leave them to brown for another two minutes.

Stir in the smoked paprika, cumin, garlic, and a pinch of salt. Cook for two to three minutes more, until the mushrooms are glossy and deeply coloured. Squeeze over the remaining lime juice.

Warm the tortillas in a dry pan. Fill with avocado sauce and mushrooms, then scatter with chilli and coriander.

The secret to good colour

Do not crowd the pan. If your frying pan is small, cook the mushrooms in two batches so they roast instead of steaming.