Finely chop half the mushrooms, slice the remaining half.
Heat the oil in a large frying pan over medium heat. Add the brown onion and cook for 3-4 minutes or until soft. Turn heat to high and add the beef mince and chopped mushrooms. Cook stirring and breaking up lumps for 5 minutes or until mince and mushrooms are cooked. Add the garlic and cook for 1 minute. Add the thyme leaves, taco spice mix and 1 cup (250ml) water. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until mixture thickens.
Meanwhile, heat butter in a medium frying pan. Add the sliced mushrooms and cook for 3-4 minutes or until golden and cooked. Reserve.
Warm the tortillas in a frying pan or char-grill pan over medium heat for 1-2 minutes or until slightly charred. Alternatively, warm following packet instructions. Keep the tortillas warm wrapped in a clean tea towel.
Fill the warm tortillas with lettuce and cabbage, top with the mushroom beef mixture and garnish with sliced mushrooms. Sprinkle with coriander and serve with lime wedges, tomato salsa and sour cream.
Servings 0