Mushroom Chorizo Tacos

Step 1

Pre-heat oven to 400 degrees

Step 2

Place tortillas on a baking sheet with a silicone baking mat or parchment paper

Step 3

Make sure tortillas are not touching each other

Step 4

Cook for 5 minutes on each side

Step 5

*Variation: For a firmer corn tortilla (a tostada), cook for 10 minutes on each side.

Step 6

Place individual tortillas in a large skillet (you do not need oil)

Step 7

Cook on medium-low for 5 minutes on each side

Step 8

Boil 1 cup of water in a glass measuring cup in the microwave or on a stovetop in a pan

Step 9

Once boiled, add sun-dried tomatoes, and let sit for 10 minutes

Step 10

Drain water

Step 11

Add all "meat" ingredients (except 1/4 cup water in the ingredients list), including rehydrated sun-dried tomatoes

Step 12

Turn the food processor on high until you achieve a meaty texture; DO NOT OVER BLEND; the texture should be crumbly

Step 13

Pour contents into a non-stick skillet; cook on medium-low heat

Step 14

Add 1/4 cup  water once meat begins to brown and stick to the pan

Step 15

Heat until browned and heated through; about 15 minutes

Step 16

*Variation: You can cook this "meat" later and store it in an airtight container for up to 5 days.

Step 17

Place all ingredients in a small blender.

Step 18

Blend until smooth

Step 19

I put the sauce into a squeeze bottle to make drizzling easy.

Step 20

The sauce will last in the refrigerator for up to 7 days.

Step 21

Cook tortillas

Step 22

Place each tortilla on a plate

Step 23

Add warmed taco meat

Step 24

Add pico de gallo

Step 25

Add pickled onions

Step 26

Add chopped cilantro

Step 27

Add a dollop of guacamole

Step 28

Drizzle with avocado cream sauce

Step 29

Pick up and devour