4-5 corn tortillas
2 portobello tacos
6 cherry tomatoes
1 tsp smoked paprika salt
2 tablespoons olive oil
8 basil leaves
Juice of 1 orange
Juice of 1/2 lemon
1 tsp of sea salt
Preheat the oven to 375F/200C.
Slice the mushrooms, tomatoes and onions and season them with olive oil and smoked paprika salt. Roast for 25 minutes.
For the avocado salsa, peel and cut the avocado in cubes, then juice the orange and lemon, removing the seeds.
Place all ingredients in a food processor until a creamy salsa forms.
Warm the tortillas in the oven for a couple of minutes, and serve them with the roasted mushrooms, tomates and onions.
Pour some avocado salsa a enjoy with a few basil leaves.