Keep reading for a yummy cilantro avocado sauce!

Ingredients

For the kale & mushroom filling:

-1/4 cup olive oil
-juice of 3 limes
-1/4 cayenne pepper, finely chopped
-1 teaspoons chili powder
-1/2 teaspoon cumin
-1/2 teaspoon black pepper
-1/4 teaspoon dried oregano
-4 cloves garlic, minced
-1 LB cremini mushrooms
-1 bunch lacinato kale
-salt, to taste

For the cilantro avocado sauce:

-1 avocado
-1 bunch of cilantro
-juice of 1 lime
-2 cloves garlic, peeled
-1/4 cup water
-salt and pepper, to taste

For the tacos:

-taco shell of your choice
-yogurt cheese, shredded
-choice of toppings (pickled onions, peppers, peashoots, etc)

Directions

Step 1: Wash the cremini mushrooms. Remove the stems and slice thinly. Add to a large mixing bowl along with the olive oil, lime juice, peppers and spices. Mix until evenly coated. Let the mushrooms marinate in the spice mixture for at least 20 minutes. 

Step 2: Make the cilantro avocado sauce by adding all the ingredients to a food processor and pulsing until creamy. You may need to periodically scrape the sides of the food processor with a rubber spatula.

Step 3: Once the mushrooms have marinated, saute them in a pan over medium heat with a little olive oil. Cook for 6-8 minutes, or until most of the moisture has evaporated and the edges of the mushrooms turn crispy. Remove the stems of the kale and roughly chop. Add the kale into the pan and cook until just wilted, about 2 minutes. 

Step 4: To serve the tacos, warm up the tortillas of your choice in a toaster oven or on the stove. Spread some cilantro avocado sauce onto each tortilla with the back of a spoon. Add a few scoops of the mushroom kale mixture. Top with your favorite toppings: cheese, pickled onions, pea shoots, shredded cabbage, lime juice, etc. Enjoy!