Finely slice half a red onion and finely chop the other half. Chop 15g fresh coriander. Halve 400g closed cup mushrooms - quarter them if they're large.
Place red onion slices in 2 tablespoons lime juice and leave for at least an hour to pickle.
Preheat the oven to gas 4, 180°C, fan 160°C.
Scoop the flesh out of an avocado and mash with a fork. Add 2 tablespoons of lime juice, chopped red onion and coriander, then season.
Take the mayonnaise sachet from the crunchy coleslaw mix and squeeze the mayo out into a bowl. Add 4 tablespoons natural yogurt and stir through.
Meanwhile, griddle or pan-fry the mushrooms in 1 tablespoon sunflower oil until golden - about 5-7 minutes. Add in 1-1½ tablespoon chipotle paste, depending on how hot you like it, with a splash of water until the mushrooms are glazed. Remove from the heat.
Warm 12 taco shells in the oven for 2 minutes.
To serve, fill each taco shell with some coleslaw mix, mashed avocado and mushrooms. Finish with a drizzle of mayo yogurt and pickled red onions. Add some sliced green chilli, if you like it extra spicy!
