Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water (for water saute) 2 portobello mushrooms 1/2 large onion, sliced 3 bell peppers (any combo of red, orange, yellow or green), sliced 3/4 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon smoked paprika 1/2 teaspoon mineral salt, or to taste To Serve 2 avocados 1 jalapeno, minced cilantro sprigs 2 limes 6 corn or flour tortillas

Preparation

• Instructions In a large skillet, heat oil or water over medium heat, add the onions, peppers, cumin, smoked paprika, garlic powder and salt, toss to combine. Add in the mushrooms and saute, gently stirring the mushrooms carefully, until peppers and portobellos are soft, about 10 – 15 minutes. Smash or slice the avocado. I smashed mine and added the juice of 1 lime and about 2 tablespoons of diced jalapeno and generous pinch of salt. Layer each tortilla with the mushroom-pepper mix, top with avocado and cilantro. Add a squeeze of lime over top. A little hot sauce would be great too! Makes 6 tacos, serves 3