A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted blended to a fine crumb
50g fetta, crumbled
Salt
Marinade
3 coriander stalks, leaves reserved for garnish
60g 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 sauce from can
4 whole cloves garlic
1 x 2cm piece of ginger minced
1/4 cup apple cider vinegar
1 agaze syrup or honey
Heat BBQ over a medium-high heat.
Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.
Warm tortillas for less than a minute on each side on the BBQ or a pan and keep warm in a clean tea towel.
Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.
