Makes: 12 Tacos Prep: 45 Min.

2 Tbsp. vegetable oil
1 cup diced onions
1 Tsp. minced garlic
1 pound ( about 1 1/2 cups) Mushroom-Meat Blend Recipe (see Make-Ahead)
1 Tbsp. chili powder
1 Tbsp. chopped fresh cilantro
1 Tsp. salt
12 fresh corn tortillas (warm)
1 cup shredded green cabbage or Iceberg or Romaine lettuces, your choice.
1/2 cup salsa of your choice
1 avocado, cut into 12 slices
6 oz. grated Monterey Jack cheese or Cotija cheese
12 cilantro sprigs for garnish
Freshly ground black pepper, to taste
Line juice, to taste (2 tbsp.)

1. Heat a large sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions until golden brown, then add garlic. Sir in Mushroom-Meat Blend and chili powder. Sauté 2 to 3 minutes until the flavors meld, and warm throughout. Sir in the cilantro and adjust the seasonings with salt, pepper and line juice. Keep warm.
2. To assemble, place 1 tablespoon of shredded cabbage on a warm tortilla. Top with 2 tablespoons of meat mixture. Top with a heap of salsa, slice of avocado, some cheese, lime juice and sprig of cilantro. Serve immediately. Enjoy!!