Servings: Makes 12 tacos, to serve 4 as a main

700g oyster mushrooms, roughly torn 700g oyster mushrooms, roughly torn
2 garlic cloves, crushed 2 garlic cloves, crushed
3 tbsp soy sauce 3 tbsp soy sauce
1½ maple syrup 1½ maple syrup
105ml olive oil, plus extra for shaping 105ml olive oil, plus extra for shaping
1 tsp cumin seeds 1 tsp cumin seeds
4 dried cascabel chillies, stalks removed and roughly broken 4 dried cascabel chillies, stalks removed and roughly broken
½ tsp allspice berries ½ tsp allspice berries
125g masa harina (or more, if needed) 125g masa harina (or more, if needed)
2 limes, cut into wedges, to serve 2 limes, cut into wedges, to serve
salt salt
 
For the pickled onions: subheading: For the pickled onions:
1 red onion, finely sliced into rounds on a mandolin, if you have one, or by hand (150g) 1 red onion, finely sliced into rounds on a mandolin, if you have one, or by hand (150g)
2 oranges: finely shave the skin to get 6 strips, then juice to get 60ml 2 oranges: finely shave the skin to get 6 strips, then juice to get 60ml
2 hibiscus tea bags, or 5g dried hibiscus flowers (optional) 2 hibiscus tea bags, or 5g dried hibiscus flowers (optional)
10 allspice berries 10 allspice berries
60ml white wine vinegar 60ml white wine vinegar
1 tsp caster sugar 1 tsp caster sugar
For the avocado crema: subheading: For the avocado crema:
1 medium avocado, peeled and pitted 1 medium avocado, peeled and pitted
90g coconut cream 90g coconut cream
10g coriander, roughly chopped 10g coriander, roughly chopped
 
For the pickled kohlrabi: subheading: For the pickled kohlrabi:
1 small kohlrabi (or a large radish), peeled and cut into wide matchsticks (120g) 1 small kohlrabi (or a large radish), peeled and cut into wide matchsticks (120g)
1½ tbsp lime juice 1½ tbsp lime juice

Preheat the oven to 200°C fan.
Mix all the ingredients for the pickled onions in a small serving bowl with ¼ teaspoon of salt and set aside.
Put all the ingredients for the crema into the small bowl of a food processor, with ¼ teaspoon of salt and 1 teaspoon of water. Blitz until smooth, scraping down the sides of the bowl as you go. Transfer to a small
serving bowl and set aside.
Mix the kohlrabi with the lime juice and ¼ teaspoon of salt in a small serving bowl and set aside.
In a large bowl, mix the mushrooms with the garlic, soy sauce, maple syrup, 75ml of the oil and ¾ teaspoon of salt. Blitz the cumin, cascabel chillies and allspice to a powder in a spice grinder or a pestle and mortar. Put 1½ teaspoons of the spice mix into a small bowl with the remaining 2 tablespoons of oil and set aside, to serve. Add the rest of the spice mix to the bowl of mushrooms.
Transfer the mushrooms to two large, parchment-lined baking trays, spread out as much as possible, and roast for 20 minutes. Combine all the mushrooms on one tray, mix well and continue to roast for another 8 minutes, until crisp and browned.
While the mushrooms are roasting, make the tortillas. Put the masa harina and a good pinch of salt into a medium bowl and pour in 250ml of boiling water, stirring with a spatula until the dough comes together. Once cool enough to handle, knead into a smooth ball that has the texture of playdough (this should take less than a minute). The dough shouldn’t be wet or come off in your hands, so you may need to add another 10 to 20g of masa harina depending on the brand you are using, as they can absorb water differently. Divide the dough into 12 pieces weighing about 30g each. With lightly greased hands, roll each piece into a smooth ball. Keep any dough you’re not working with covered with a clean damp cloth.
Get a clean tea towel ready and cut out six squares of greaseproof paper measuring 14cm, which you’ll need to help you press the dough. Place a large, non-stick frying pan on a high heat. Place one piece of dough between two sheets of paper, then, using a heavy-based pan (or a tortilla press, if you have one), press down evenly and firmly on the dough to spread it out into a circle 10 to 12cm wide. Remove the top sheet of paper and use the bottom sheet to transfer the tortilla to the hot pan. Cook for 90 seconds until nicely browned, then flip and cook for another minute to brown the other side. Transfer the cooked tortilla to the tea towel, fold it over to cover, then repeat with the remaining dough (cook as many tortillas at a time as will fit in the pan).
Warm the mushrooms in a hot oven for a few minutes if they have cooled, then pile on to a large platter and drizzle over the chilli oil you set aside earlier. Serve with the tortillas, lime wedges, crema and pickles (discarding the tea bags from the onions) alongside.

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