INGREDIENTS
6 large king oyster mushrooms
1 tsp of smoky paprika
1 tsp vegetable oil
Baking parchment
3 tortilla wraps

TO SERVE
3-4 TBS vegan BBQ sauce
2 gem lettuces, trimmed Sliced
Jalapeños
Pickled red & white cabbage
2 limes, quartered

TO PREPARE THE TACOS
Preheat the oven to 160°C.
Place the tortillas on a flat surface.
As a template, use a 12cm saucer or bowl to cut two circles in each tortilla. (Keep the excesses, you can cut them into strips and bake, great as a salad topper).
Run each piece under slow-running cold water. (You need to moisten each one slightly).
Hang over the oven rack, (Step 1) and bake for 10 minutes or until crisp.
Remove from the oven and allow to cool, standing them upside down.

FOR THE MUSHROOMS
Use a fork to shred the mushrooms.
Pushing the fork into the stem, drag it down in a combing motion. (Step 2)
Repeat until all the mushrooms are shredded, pull apart any thicker shreds, so they are all even.
Lay the mushroom on a lined baking sheet. (Step 3)
Sprinkle with paprika, add the oil, mix to combine, then place in the oven for 10–12 minutes.
The mushrooms will soften and start to release moister, bake until the tips start to crisp.
Remove the tray from the heat, pour the mushrooms into a bowl, add the BBQ sauce and combine.
Place the tacos back in the oven for 1–2 minutes to reheat.
Line the tacos on a flat surface. (I stand them side by side, with a glass on both ends to keep them stable whilst I build them).
Starting with lettuce, then the mushrooms, layer the up tacos to your taste, serve with a squeeze of fresh lime and enjoy.