• Preheat oven to 80°C. Stack freshly made tortillas in sixes and wrap in foil, then place in warm oven. Alternatively, use a tortilla warmer.

• Place mushrooms in a bowl. Mix salsa roja and chilli salt, then add to mushrooms and combine/toss around with your hands.

• Add a splash of canola oil to a frying pan over high heat. Add mushrooms and fry for a few minutes until softened. Crack eggs into a bowl, add a pinch of salt ‘n’ pepper and mix together with a fork.

• Make a well in the middle of the mushies in the frying pan. Add a splash more oil in the middle, and pour in egg mixture. Fold it through the mushrooms for no more than a minute, until egg and mushroom are combined to give you a yummy loose ‘shroom ‘n’ egg scramble.

• To build, dollop some avocado crema on to a tortilla, followed by mushroom & egg scramble. Next comes cabbage, pico de gallo, pink pickle, salsa verde, fresh coriander and a squeeze of lime. Sprinkle over a little queso fresco if you want. Top with a shimmy of chilli salt.