Crispy mushroom tacos with pickled chillies

Serve these tacos with creamy avocado and zingy pickled chillies. Roast a variety of mushrooms to introduce a meaty texture to the dish

600g mushrooms , torn (we used a mix of chestnut, king oyster, oyster, enoki and button)
1 red onion , sliced into thin wedges
2 tbsp olive oil
2 tsp dried coriander
2 tsp dried mint
150g Greek-style yogurt
1 tbsp white wine vinegar
10g chives , finely sliced
12 corn tortillas
1 avocado , sliced, to serve
2 red chillies , finely sliced
1 tbsp white wine vinegar
1 lime , juiced
1 tsp caster sugar

Start by making the pickled chillies. Put the chillies in a small bowl, pour over the white wine vinegar, lime juice and caster sugar, along with a pinch of salt. Set aside for 30 mins.
Meanwhile, heat the oven to 220C/200C/gas 7. Scatter the mushrooms and red onion in a roasting tin, drizzle with oil, then sprinkle with the coriander, mint and salt and pepper. Roast for 20-25 mins until golden, crisp and shrunken, stirring halfway.
Mix the yogurt with the white wine vinegar and chives and season with salt, pepper and a pinch of sugar.
Warm the tortillas in the oven for a few minutes, then pile on the mushrooms, some herby yogurt and avocado, and scatter over the pickled chillies.