A delicious meatless option!

1 and 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon coriander
1 and 1/2 teaspoons dried Mexican oregano
1 teaspoon minced garlic
1/2 teaspoon all-spice
6 Portobello mushrooms (stems removed, cut into 1/4-inch strips)
1 tablespoon lime juice
1/4 cup olive oil
Kosher salt and freshly ground pepper (to taste)
2 tablespoons white vinegar
3 tablespoons olive oil
1 teaspoon dried Mexican oregano
1/2 small head green cabbage (cored, thinly sliced)
Kosher salt and freshly ground pepper (to taste)
2 avocados (peeled, pitted)
1 lime (juiced)
Kosher salt (to taste)
8 corn tortillas (warmed)
1 bunch radishes (tops removed, thinly sliced)
1 recipe Kal’s Spicy Salsa

For the Roasted Portabellos: Preheat oven to 425ºF. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, add cumin, chili powder, coriander, oregano, garlic and all-spice. Stir to combine and set aside.
In a large bowl, add mushrooms, spice mixture, lime juice and olive oil and toss to coat. Season with salt and pepper. Stir to combine. Set aside and allow mushroom mixture to marinate for 5 minutes.
Transfer mushrooms to prepared baking sheet, leaving space around the mushrooms so they don’t steam. Transfer to oven and bake until golden brown, about 8-10 minutes. Remove from oven and set aside.
For the Cabbage Slaw: In a large bowl, add vinegar, oil and oregano, whisk to combine. Add cabbage and toss to coat. Season with salt and pepper.
For the Smashed Avocado: In a medium bowl, add avocado and lime juice. Smash with a potato masher or a fork, leaving the mixture slightly chunky. Season with salt.
To serve: Spoon warm mushrooms into a corn tortilla and garnish with coleslaw, smashed avocado and a few slices of radish. Serve with Kal’s Spicy Salsa.