Sauté the garlic in a frying pan with extra-virgin olive oil, taking care it doesn’t start to turn golden brown. Add the mushrooms and cook over a medium-high heat for a few minutes, stirring all the while.
Add the balsamic vinegar, wine, salt and pepper and cook for 3 to 4 minutes, until the alcohol has evaporated.
Warm the tortillas in a frying pan without any oil, giving them about 15 seconds per side (you can also warm them in the oven or microwave).
Fill the tacos and serve. If you like spicy food, you can add some chilli; for an exotic, refreshing dish, throw in some coriander.