Pulled Cajun mushroom tacos

This vegan main will keep everyone happy with its satisfying mix of mushrooms and spice, and the lemon-steeped red onions make a pretty finish for the wraps. You could add some pickled red cabbage for an even tangier hit.

Ingredients

Serves: 2

Ready in: 15 mins

VEGAN

• ¼ red onion, finely sliced
• ½ lemon, juiced
• 2 tbsp olive oil
• 2 garlic clove, finely chopped
• 200g pack Co-op chestnut mushrooms, sliced
• 2 tsp Cajun seasoning
• 2 tsp tomato purée
• 2 salad tomatoes, diced
• ½ red chilli, deseeded and finely chopped
• 1 lime, ¾ squeezed, ¼ cut into wedges
• Small handful fresh coriander, finely chopped (optional)
• 2 tortilla wraps
• 1 avocado
• Salad leaves, to serve
• Hot sauce, to serve

Method

1. Put the onion in a small bowl with the lemon juice and set aside to steep.
2. Heat the oil in a large frying pan over a low heat, then add the garlic and cook for 1 min.
3. Add the mushrooms, stir in the Cajun seasoning, tomato purée and splash of water. Turn up the heat slightly and cook for 5-6 mins until golden and sticky. Season to taste.
4. Meanwhile, combine the diced tomato, chilli and most of the lime juice, along with most of the coriander, if using (reserving some to serve). Heat the tortillas according to pack instructions.
5. Slice the avocado, divide between the warmed wraps and roughly mash. Squeeze over the remaining lime juice and season.
6. Pile on the mushrooms and top with some of the tomato salsa and a few salad leaves, then scatter over the remaining coriander and drizzle with hot sauce, if you like things spicy.
7. Serve with more salad leaves and any remaining tomato salsa, plus the lime wedges.