🌮 Chipotle Mushroom Tacos

50-60 minutes

1. Toast coriander seeds(2 tsp) and cumin seeds(2 tsp) in a dry frying pan until fragrant, then coarsely grind in a pestle and mortar. Add chipotle paste(2 tbsp) and olive oil(1 tbsp), then mix into a loose paste.
2. Rub oyster mushrooms(500 g) all over with a big pinch of salt(1 tsp) and the spice paste. Set aside to marinate.
3. Thinly slice 3 of the onions(4) and all of the garlic cloves(4). Preheat the oven to 220°C.
4. Set a casserole dish over high heat. Add olive oil(2 tbsp) and the sliced onions with a big pinch of salt. Cook for 5 minutes until starting to caramelise.
5. Add the garlic, stir through, then sit the marinated mushrooms on top with all the marinade. Transfer to the oven and roast for 37 minutes until the onions are jammy and mushrooms are tender.
6. Meanwhile, blend tahini(60 ml) with half of pickled jalapeños(80 g), 1 bunch of fresh coriander(2), a splash of jalapeño brine, and a splash of water until smooth. Season with salt and a squeeze of lime(2).
7. Thinly slice white cabbage(300 g) and the remaining onion into a large mixing bowl. Pour over the tahini blend, add the remaining jalapeños, and roughly chop the second bunch of coriander into the bowl.
8. Toss everything together and adjust with a squeeze of lime to taste.
9. Heat corn tortillas(8) according to pack instructions.
10. Remove mushrooms from the oven and rest for 2 minutes. Shred into chunks using two forks.
11. Load each tortilla with caramelised onions, shredded mushrooms, slaw, and a final squeeze of lime.