Ingredients:

  • 1 lb cremini mushrooms, finely diced
  • 1 cup raw walnuts, finely crushed
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chili flakes
  • 20 small corn tortillas (6-inch)
  • 1 large avocado, sliced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Dice the mushrooms into very small pieces and crush the walnuts until they resemble coarse crumbs to ensure a consistent ground meat texture.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Add mushrooms and walnuts, sautéing for 5-7 minutes without stirring too often until the mixture turns mahogany-colored.
  3. Stir in the soy sauce and the seasoning blend (chili powder, cumin, smoked paprika, garlic powder, and chili flakes). Toss constantly for 2 minutes until spices are fragrant and caramelized.
  4. Warm tortillas in a dry pan for 30 seconds per side until pliable.
  5. Spoon the plant-based filling into the center of each tortilla, then layer with sliced avocado, red onion, and chopped cilantro. Finish with a squeeze of fresh lime juice.