Portobello Mushroom Tacos

In a large cast iron pan or large skillet, heat the oil over medium heat. Add the onions and cook for 4-5 minutes until they become translucent but not browned. Add in the minced jalapeno and garlic and sauté for an additional minute.

Add the chopped mushrooms to the pan and sauté over the medium heat until they are softened and begin to brown. Stir in the cumin, chili powder, paprika, turmeric, red pepper flakes, onion powder, garlic powder, oregano, garlic salt, kosher salt, black pepper and scallions. Cook for 1 minute and take the pan off the heat. Fold in the cilantro leaves. Taste and adjust with additional kosher salt and black pepper as needed.

Warm the tortillas (in a skillet, over an open flame, or even in the microwave). Begin assembling the tacos by placing a layer of the cheese on a tortilla and top with a few spoonfuls of the mushroom mixture. Top each taco with some picked red onions and cilantro. Serve with salsa and lime wedges.