Chipotle Mushroom and Fetta Corn Tortilla with Red Cabbage Slaw

Marinate Mushrooms:

Zest lime and cut in half. Cut mushrooms into quarters. In a bowl combine chipotle in adobo and spice mix with 2 Tbsp olive oil and lime juice (to taste) and mix well. Add mushrooms and toss to coat. Set aside to marinate while preparing the rest of the recipe.

Prepare Ingredients:

Peel and finely slice half of the red onion. Remove core and any damaged outer leaves from the red cabbage and finely shred it. Pick coriander leaves (discarding stems) and roughly chop.

Make Slaw:

In a bowl add red onion, coriander (reserving some for garnish), lime zest (to tase) and red cabbage with apple cider vinegar. Toss well to combine. Season to taste and set aside.

Grill Mushrooms:

Heat a drizzle of olive oil in a pan over medium-high heat. Add mushrooms and cook, stirring occasionally for 8-10 minutes, until mushrooms are browned and tender.

Heat Tortilla:

Heat tortilla as per instructions on packet. There are 3 tortilla per person so you may have a couple left over. You can bake these in the oven and make corn chips for dipping or make some extra filling.

You Plate It:

Place a little slaw in each tortilla and top with mushrooms and fetta (crumbling as you add). Garnish with sour cream and any remaining coriander leaves. Fold them and enjoy!