Ingredients

• 3 tbsp HERBANO Hot Sauce
• 2 portobello mushrooms
• 4 tortillas
• 1 tsp cumin
• 1 tsp coriander
• 2 tbsp sweet corn
• 1 lime
• 200 gr vegan creme fraîche
• 1 red onion
• 3 radishes
• 2 tbsp olive oil
• 1/2 lemon

Directions

1. Cut the mushrooms, marinade them in 2 tbsp HERBANO Hot Sauce (or less if you prefer less spicy) and pan fry them with olive oil so they get a nice color on each side. Once they are nice and caramelized, add cumin. Reserve and put them aside.
2. Chop the red onions julienne style, pick the coriander and cut lime in wedges. Reserve and put them aside.
3. Slice the radishes and put in a bowl of water, this helps to keep the crunchiness.
4. Put the tortillas in the oven or in a pan and heat them up till they are nice and warm (not too hot if not they become nachos) once ready, reserve and put them inside a bowl with a cloth to cover (this keeps them nice warm and soft).
5. For assembling, get the tortillas and spread it with some vegan creme fraîche, add some pulled mushrooms and top it up with onion, coriander, sweet corn, the chopped radishes and 1 tbsp HERBANO Hot Sauce and drizzle with lemon.
6. Enjoy a delicious, easy meal!