Mushroom tacos

Ingredients

• 600 g mushrooms
• 2 tbsp (30 ml) olive oil
• 1 tsp Xalte Smoked Garlic salt
• 8 corn tortillas
• Half a white onion, finely chopped
• A handful of chopped fresh coriander
• 1 lime, cut into wedges

Method

1. 1Clean the mushrooms with damp kitchen paper, or rinse them briefly under the tap and dry them well. Trim the end of the stalk and cut them into slices half a centimetre thick.
2. 2Peel the half onion and chop it into very small dice, wash and chop the coriander and cut the lime into wedges. Put everything in small bowls, ready to build the tacos at the end.
3. 3Heat the oil in a large frying pan over a high heat for 2 minutes, until very hot.
4. 4Add the mushrooms in a single layer; if they do not fit, cook them in two batches, because when piled up they stew instead of browning. Leave them untouched for 2 minutes, then sauté, stirring now and then, for 8-10 minutes in total.
5. 5They are ready when the water they release has evaporated and the slices are golden brown. Now sprinkle over the teaspoon of Xalte Smoked Garlic salt and stir for 1 more minute; the salt goes in at the end because earlier it would draw out more water.
6. 6Warm the tortillas one at a time in another dry frying pan over a medium-high heat, about 30 seconds on each side, until soft and flexible. Keep them wrapped in a clean tea towel so they stay warm.
7. 7Divide the mushrooms between the tortillas and top with the onion and coriander. Serve two tacos per person with a lime wedge to squeeze over just before eating.