Cajun oyster mushroom tacos recipe

Ingredients

• For the tartare sauce (makes four servings)
• 100 g vegan mayonnaise
• 2 tbsp capers, finely chopped
• 1 garlic clove, minced
• 1 pinch freshly ground black pepper
• 1 handful fresh flat-leaf parsley
• For the oyster mushrooms (makes four servings)
• 150 g plain (all-purpose) flour
• 1/2 tsp baking powder
• 2 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tsp ground white pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp garlic powder
• 2 tsp salt, plus extra to serve
• 50 g cornflour
• 300 g oyster mushrooms, torn into bite-sized pieces
• 1 amount of sunflower or olive oil, for frying
• 320 ml cold lager (or soda water)
• 4 lemon wedges, to serve
• 1 red onion, finely sliced
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• 2 portions of Cajun beer-battered oyster mushrooms
• 4 tortilla wraps
• 1 avocado, peeled, stoned and sliced
• 1 handful lettuce leaves
• 1 handful fresh coriander (cilantro)
• 2 portions of tartare sauce
• 4 tbsp sriracha or your favourite hot sauce