- 3 tsp smoked paprika
- 2 tsp dried oregano
- 2 tbs olive oil
- 400g button or cup mushrooms, sliced
- 1 red capsicum, quartered, thinly sliced
- 1 yellow capsicum, quartered, thinly sliced
- 1 red onion, cut into thin wedges
- 12 corn tortilla
- 2 ripe avocadoes, mashed
- Coriander sprigs & lime wedges, to serve
| - Combine paprika and oregano. Put mushrooms, capsicum and onion into a large bowl. Sprinkle over paprika mixture, season. Drizzle over the oil, toss to coat. Use a 7cm scone cutter to cut 3 circles from each tortilla
- Preheat barbecue plate or grill on high until hot. Reduce heat to medium-high. Barbecue tortilla rounds, in batches, for 1-2 minutes each side until light golden. Remove to a wire rack to cool
- Add the mushroom mixture to the barbecue plate, cook, turning often 6-8 minutes until tender. Return to the bowl
- Dollop avocado onto each tortilla. Top with mushroom mixture and coriander. Serve with lime
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