• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and chop the onion into small pieces. Halve the bell pepper, remove the core and thinly slice. Chop the slices in half.
• Wipe the mushrooms dry with kitchen paper and cut them into slices.
• Mix the onion, pepper and mushrooms in a bowl together with salt, pepper and half the Mexican style spice mix. Coat with a good drizzle of oil and toss again.

• Heat a drizzle of oil in a pan over medium-high heat.
• Fry the onion, pepper and mushrooms for 10-12 mins or until tender and golden brown.
• Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.

• Roughly chop the coriander (stalks and all).
• Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out into a bowl.
• Mix in half the creme fraiche (double for 4p), remaining Mexican style spice mix, and the juice of half a lime (double for 4p).
• Season to taste with salt and pepper. Mash everything with a fork.

TIP: You can also use a blender if you want a smoother consistency or if your avocado is not quite ripe yet.

• Serve the vegetables, avocado creme, coriander, cheese, and remaining lime wedges in different bowls so everyone can top their fajitas at the table.