Bulgogi Mushroom Tacos

While the veggies are marinating, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, then stir to coat. Set aside until just before serving. TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the mushrooms and zucchini.

While the onion is pickling, thinly slice the cucumber into half-moons. Thinly slice the long red chilli (if using). In a second medium bowl, place the slaw mix and garlic aioli. Toss to coat and season to taste with salt and pepper.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the mushrooms and zucchini to the pan, shaking the excess marinade back into the bowl. Cook, tossing often, until browned, 3-4 minutes. Reduce the heat to medium and pour the excess marinade into the frying pan with a dash of water. Cook, stirring, until the veggies are tender, 3-4 minutes. TIP: You can cook the red onion with the veggies if you like.

While the veggies are cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Just before serving, drain the pickled onion.