Meaty Pulled Mushroom Barbacoa Tacos

Shred the oyster mushrooms with a fork and pop them into a bowl with the soy sauce, smoked paprika and a pinch of salt and black pepper.

Heat a glug of olive oil in a large frying pan over a high heat. Add the mushrooms and cook for 8-10 mins until charred and golden. Remove to a bowl, stir through the barbacoa sauce and set aside.

Meanwhile, thinly slice the radish and onion and add to a bowl with the juice of ⅔ of the lime, the honey and a pinch of salt. Give them a mix then set them aside to pickle and turn bright pink.

Get the soured cream in a small bowl and stir through the seasoning packet (as much as you like). Grate the cheddar. Pick the coriander leaves and slice the remaining lime into wedges.

Set a large frying pan over a medium heat and sprinkle in a small handful of grated cheese – about half the size of the tortilla. Once it’s bubbling, place the tortilla wrap on top. Let it cook for a few mins until the cheese is turning gold and crisp. Remove the pan from the heat and let it cool and crisp up slightly.

Remove the wrap from the pan and flip it over so the cheese is on the inside. Fill it with the barbacoa mushrooms and top with the pickles, seasoned sour cream, some coriander leaves and a lime wedge.