Bean & Mushroom Tacos with Guacamole

In a small bowl, mash the avocado with a fork and stir through the birdseye chilli, half of the lemon juice and a pinch of salt. Set aside.

In a separate small bowl combine the corn kernels, coriander, a third of the red onion and the remaining lemon juice. Set aside.

In a medium frying pan heat the olive oil over a medium-high heat. Add the remaining red onion and cook, stirring, for 3 minutes or until softened. Add the mushrooms and cook, stirring, for 4-5 minutes or until softened. Add the Mexican spice mix and red kidney beans and cook stirring for 1 minute or until the seasoning is fragrant and the mushrooms and beans are well coated.

Wrap the mini white corn tortillas loosely in foil and place in the oven for 5 minutes to heat up.