Mushroom taco's

This dish is perfect for a meat free meal, but you can easily replace the mushrooms with some chicken or pork. It's super fresh, spicy and the smell of soft corn tortillas made me feel like I was in a mexican restaurant! And it's even a bit healthy! I made my own spicemix with the help of some online recipes. I made my own version with all the information I found. If you want it less spicy, leave out the chipotle. Spicemix: • 1 tsp. dried Chipotle (or other kind of chilli powder) • 2 tsp. smoked paprika • 1 tsp. chilli flakes • 1 tsp. dried oregano • 1 tsp. cumin • 1 tsp. garlic powder • 1 tsp. onion powder • 1 tsp. salt • 1 tsp. black pepper • 1 tsp. cinnamon • 1 tbsp. brown sugar • 1 tbsp. cacao • 2 tsp. dried parsley • Avocado salad: • 1 avocado • 100 gram small tomatos • 1/2 large red bell pepper • coriander leafs • big splash olive oil • juice of 1/2 a lime • salt and pepper • 1 tsp. chilli flakes • Ingredients: • 500 gram mushrooms • black beans • 2 red onions • vinegar • 1 tbsp. sugar • salt and pepper • lettuce • sour cream or greek yoghurt • soft corn tortillas • pickled jalapeños • goat cheese • fresh coriander • 1. Start with making your spice mix. Make sure to grind everything nice and fine. You don't have to make your own, you can buy a pre-made one, but I like to try new stuff. 2. Slice your red onions in small rings and add vinegar right until they are completely covered. Add salt and pepper and the tbsp of sugar. Set aside. 3. Prepare the salad with all the ingredients. 4. Slice your mushrooms into thin strips and fry them in a hot pan. Add 3 to 4 big teaspoons of the spicemix to the mushrooms. While the mushrooms are cooking, heat up the black beans and corn tortillas. Keep the tortillas soft by putting them under a cloth until you serve them. 5. When serving, add a little bit of everything to your torrilla with the sour cream and goat cheese and maybe some extra coriander and a fresh squeeze of lemon. Enjoy!