TORTILLAS: Start by mixing flour, hot water, olive oil and salt in a bowl.

Transfer to a clean counter and knead for about 10 mins until the dough is nicely combined.

Put back in bowl, cover with a towel and let it rest for 30 mins.

Knead a little bit more, then divide the dough into 8 equal pieces.

Roll out each piece and flatten with a rolling pin.

Heat up a pan, place your little tortilla on one side for a couple of mins, until it starts bubbling, then flip and cook for a couple of more mins.

Repeat process for each tortilla and place them on a plate, cover with towel to preserve softness.

MUSHROOM FILLING: In a bowl, add the marination ingredients and mix well.

Split the oyster mushrooms into small pieces. Pour marination and mix well. Set aside for 30 mins.

With the same pan as the tortillas, pour in the marinated mushrooms and cook until crispy.

CORIANDER SAUCE: Place all ingredients in a blender, mix well and set aside. I expected the texture to be more creamy, you can also add avocados here.

ASSEMBLE your taco and add diced tomatoes on top.