1 yellow capsicum, quartered, thinly sliced 1 red onion, cut into thin wedges
2 tbs olive oil
12 corn tortillas
2 ripe avocados, mashed
Coriander sprigs and lime wedges, to serve
Combine paprika and oregano. Put mushrooms, capsicum and onion into a large bowl. Sprinkle over paprika mixture, season. Drizzle over the oil, toss to coat. Use a 7cm scone cutter to cut 3 circles from each tortilla.
Preheat barbecue plate or grill on high until hot. Reduce heat to medium‐high. Barbecue tortilla rounds, in batches, for 1-2 minutes each side until light golden. Remove to a wire rack to cool.
Add the mushroom mixture to the barbecue plate, cook, turning often 6‐8 minutes until tender. Return to the bowl.
Dollop avocado onto each tortilla. Top with mushroom mixture and coriander. Serve with lime.