Chilli tacos with mushroom and corn recipe

First, make the sauce. Heat olive oil in a large pan over medium-high heat. If making the beef option, add the mince and allow it brown, without stirring too often. Once beef has browned, add the chilli, onion, capsicum and garlic. Stir until onion becomes translucent. Stir in paprika, tomatoes and kidney beans. Cook for 10-15 minutes or until sauce has thickened and slightly darkened in colour.

Combine cucumber, avocado, spring onions, lime juice and a pinch of salt in a bowl. Set aside to serve.

Heat a frying pan over high heat with the olive oil. Add mushrooms and cook, turning only once or twice, until golden on both sides. Add corn kernels, stir and cook for a further minute before removing from heat.

Spoon some of the chilli over the tortillas, top with mushroom and corn mixture, avocado salsa and coriander leaves. Serve immediately.