4 garlic cloves, crushed
1 tsp ground chipotle chilli
225g shiitake mushrooms, stems trimmed
1 bunch of asparagus, ends trimmed
1 bunch spring onions, ends trimmed
8 small soft corn tortillas, warmed
2 avocados
2 limes
Sriracha, for serving
1. Start by dicing your avocados and place into a bowl with a pinch of salt and pepper and the juice of 1 lime. Set aside.
2. Next, heat a pan with a 2 tbsp oil.
3. Add the crushed garlic, chipotle chilli and a pinch of salt.
4. Add the asparagus, shiitake mushrooms and spring onions; toss to coat.
5. Leave on a medium heat until cooked, turning occasionally.
6. Transfer the vegetables to chopping board and cut the asparagus and spring onions into 2" lengths and slice the shiitake mushrooms.
7. Next warm the corn tortillas in a dry pan, then place onto a plate.
8. To serve, top the corn tortilla with the shiitake mushrooms, asparagus, spring onion, guacamole, lime wedges and a drizzle of sriracha.
