1. For the guacamole, peel a red onion and roughly dice half of it, cut the rest into very thin slices and set aside (for serving). Peel and coarsely dice the garlic. Wash the cilantro, dry, remove the thicker stems and add them to a blender together with the onion and garlic and blend until finely chopped but not mushy. Wash the tomato, cut it in half and remove the watery insides. Cut the remaining flesh into small cubes. Cut the avocado in half, remove the pit, and then mash the flesh with a fork in a small bowl until creamy. Add the diced tomatoes, onion and garlic mixture as well as the lime juice and mix to combine. Season with some chili flakes, salt and pepper. Cover and set aside.

2. For the vegan Sriracha mayo, mix the vegan mayonnaise with Sriracha sauce and lime juice. Cut the spring onion into fine rings, add to the sauce and season with salt and pepper. Set aside.

3. For the pulled mushrooms, shred the mushrooms with two forks into small pieces. Peel the onion, cut in half and slice finely. Heat up some oil in a non-stick pan and fry the onion and the shredded mushrooms for about 3-4 minutes. Add the tomato paste, Sriracha sauce, maple syrup and smoked paprika, mix well and fry for another a minute or so. Deglaze with the veggie broth and mix everything well. Reduce heat slightly and let the mushrooms simmer until the sauce has thickened considerably. Season with salt and pepper, then remove from heat and keep warm.

4. Wash and dry the lettuce and cut into fine strips. Lightly toast the wheat tortillas either in a large skillet with a little oil or simply warm them briefly in the microwave. To serve, spread some guacamole on the warmed tortillas, add lettuce strips and some of the finely sliced onion on top, add a small portion of the pulled mushrooms as well and drizzle with Sriracha mayo. If you like, you can spice things up with additional Sriracha sauce. Season with additional salt and pepper to your liking, and sprinkle the tacos with some chopped cilantro. We like to pack a few sautéed pimientos on top of the tacos as well (optional), and then serve with additional lime slices, so everyone can drizzle some juice on top if they like.