Yucatan Mushroom Tacos

1. In a large bowl mix the Yucatan seasoning paste with the orange juice until well combined.
2. Trim the mushroom stalks slightly and score the top in a cross hatched pattern (about ½ cm deep). This will just allow the mushrooms to take on more of the Yucatan seasoning flavour.
3. Slice the mushrooms into 1cm thick slices, then pop the mushrooms into the bowl of marinade. Move it around, rubbing the mix all over the mushrooms and in the skin, leave for 20-30 mins to marinade (is possible). This is not essential but it does help to get the more flavour.
4. Preheat the BBQ/Griddle pan. Carefully pop the mushrooms onto the heat and cook on each side for 5 minutes until cooked and charred.
5. If you have space now is the time to pop a frying pan onto a medium-high heat. Place a tortilla into the dry frying pan and toast both sides until warmed through with little brown spots, keep warm in a tortillero or tea towel to keep warm while cooking the others.
6. Pop the cooked mushrooms onto a plate in the middle of the table and then get everyone to get building at the table with your warm tortillas, sour cream, guacamole and salsas.

To serve:

8 x 15cm White or blue cool chile co corn tortillas

Tomatillo salsa or chipotle salsa

Sour cream or thick yoghurt

Guacamole 

Cool Chile Co totopos

Salt to taste