Heat some water in a saucepan. When boiling, cook the quinoa according to packet instructions. When cooked, drain well and set aside.
In the meantime, wash and clean the mushrooms. Mince them very finely.
Heat some olive oil in a large frying pan. Add the very finely chopped onion and crushed garlic.
Next add the ground cumin, ground coriander, cinnamon, ground ginger, paprika, turmeric, harissa and tomato paste. Fry gently until the onion is soft.
Add the minced mushrooms. Fry gently for 2 mins.
Add the vegetable stock, raisins, chopped mint and chopped coriander.
Cook for 10-12 mins until all liquid has evaporated.
Transfer the mushrooms to a bowl. Mix in the beaten eggs, cooked quinoa and breadcrumbs. Season to taste with lemon juice plus salt and pepper. Leave to rest for 20 mins. At this stage, you can also put the "quinoa mince" in the fridge overnight in an airtight container.
On the day you want to eat the tacos, put the quinoa mixture in a frying pan with some olive oil. Cook under medium heat. You want to fry it as you would do with minced beef, leaving small and medium chunks together.
While the quinoa mince is cooking, prepare the dressing and toppings.
Mix together in a bowl the mayonnaise, harissa, coriander and lemon juice to make harissa dressing.
Prepare and chop your chosen toppings such as tomatoes, lettuce, avocado, chopped herbs etc...
Heat the taco shells following pack instructions.
Use quinoa mince to fill the tacos. Add toppings of your choice with creamy harissa dressing as desired.