Mushroom and Cheese Tacos

Instructions

For the mushrooms
Preheat the oven to 200°C.  
Shred the Oyster mushrooms and mix them with the Cajun spice and vegetable oil until they are evenly coated.
Place in the oven for around 7 minutes until golden brown. Set aside for later use.

For the Pico de Gallo
Deseed and dice the tomatoes into 1cm cubes.  
Add the chopped onion, chopped coriander, lime juice, olive oil, and salt to taste.
Mix well and adjust the seasoning with more salt or lime if necessary. Place in the fridge to use later. 

For the pickled cabbage
Finely slice the cabbage and set aside in a bowl.  
Mix water, vinegar, salt and sugar until dissolved, then bring to boil.  
Once boiling, pour over the cabbage and let it cool to room temperature (Even better if this is prepared one day in advance).

For the chipotle mayonnaise
Mix the mayonnaise with the chipotle paste very well and set aside.  

For the assembly
Heat a large nonstick frying pan until hot. 

Place a small amount of each cheese directly on the pan and wait until it forms a crust.  
Place a tortilla on top so it sticks to the cheese then flip. Remove from the pan and assemble the taco by adding the mushrooms, a spoonful of Pico de Gallo, a little pickled cabbage and finish with the chipotle mayonnaise on top.  


Enjoy!