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Ingredients
  • 1 red onion, ½ finely sliced and ½ finely chopped
  • 4 tbsp lime juice
  • 1 large ripe avocado, cut in half and stone removed
  • ½ x 30g fresh coriander, chopped
  • 300g pack crunchy coleslaw mix
  • 4 tbsp natural yogurt
  • 400g pack Tesco closed cup mushrooms, halved or quartered if large
  • 1 tbsp sunflower oil
  • 1 to 1½ tbsp chipotle paste
  • 12 crunchy taco shells
  • green chilli, sliced, to serve (optional)
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