Slice the M. Shallot and finely chop the M. Mini garlic and add it to a pan with a drizzle of olive oil. Fry it for 1 minute on high heat.

Cut the M. Chayote in sticks.

Add the M. Chayote, the M. Mini Eryngii and the M. Enoki to the pan together with the mexican taco spice mix. Fry it for 5 minutes, add a little bit of water if needed. Set aside when finished.

Grab the tortillas and, with a tablespoon, add the taco mix you made to one half of the tortilla, put cheese on top and close the tortilla.

Set the fire to a medium heat and, in the same pan, with a drizzle of olive oil, fry both sides of the tacos until golden brown and the cheese melts.

Enjoy!