Chipotle Butter Mushroom Tacos | Justine Schofield

Ingredients

• 6 Flat mushrooms (about 700g)
• La Banderita 6" flour tortillas
• 1 Avacado, thinly sliced
• A few dollops of Greek-style yoghurt or sour cream
• 1 salad onion, finely chopped
• 1 handful of almonds, toasted and blended to a fine crumb
• 50 g fetta, crumbled
• 3 coriander stalks, leaves reserved for garnish
• 60 g butter, softened
• 1 tsp ground cumin
• 1 tbsp smoked paprika, plus extra to garnish
• 1 tsp dried oregano
• 2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
• 4 cloves of garlic
• 2cm piece of ginger minced
• ¼ cup apple cider vinegar
• 1 tbsp agave syrup or honey