Zesty Mushroom Tacos | Australian Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 1 tbsp olive oil
• 1 tbsp Mexican spice blend, heaped
• ½ cup tinned baby sweet corn, drained
• ½ cup cherry tomatoes, quartered
• 2 tbsp finely diced red onion
• 1 tbsp finely chopped coriander
• 1 Juice of a lime
• 12 avocados
• 1 pinch salt
• 1 cup tapioca or arrowroot flour
• 1 cup almond flour
• 1 cup water
• 1 dash Olive oil for frying