This is a delicious, light and healthy taco made from gluten-free soft corn tortillas filled with spiced enoki mushrooms, kiwifruit salsa, and topped with homemade vegan jalapeno aioli. A fantastic dish to serve as a dinner party entree, or as a fresh and healthy lunch. You could replace kiwifruit with fresh pineapple, mango or tomatoes. Enoki mushrooms are rich in antioxidants, vitamins, minerals and folate. If you can’t get hold of fresh enoki mushrooms, you can usually find dried ones at Asian grocers, or you can replace with button or portobello mushrooms — but if you can, I highly recommend using enoki mushrooms as they lend an incredibly delicious flavour to this dish. Find the full recipe featured in Bite Magazine here.