Mexi-mushroom tacos | MushBoom

Ingredients

• ¼ cup extra virgin olive oil
• 1 red onion, cut into wedges
• 500g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
• 2 tablespoons Old El Paso medium taco sauce
• 2 ripe avocados, chopped
• 3 teaspoons lime juice
• 200g Perino tomatoes, diced
• 1 Lebanese cucumber, diced
• Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve