Mushroom/Black bean filling

Over medium heat and a skillet, heat 1 tbs of olive oil

add portabella mushroom caps, toss once ensuring all slices are coated with olive oil. Return skillet to heat and let mushrooms cook without touching.

Once mushrooms have browned, toss and allow mushrooms to continue to cook

Add sliced shallots and cook until carmelized

Add black beans, garlic and cumin. Lower heat to low. Only cook until beans are warmed through and you can smell the garlic. Do not overcook at this point

Add salt and pepper to taste (do not add salt too early in while cooking the mushrooms or they will release their juices too early

Avocado sauce

In a vitamix, or other high speed blender, add avocado, the entire bunch of cilantro, garlic, zest and juice of one lime, 2 tbs. of olive oil, and a a few tbs of water. Blend on low/medium speed

If the mixture is not incorporating easily, add another tbs of olive oil and water.

Let blender run for 30 seconds, but be mindful to not overheat the avocado

Place mixture in a bowl. Add more lime zest/juice to taste. Add salt/pepper to taste

Red cabbage slaw

in a bowl combine shredded cabbage, lime juice, cilantro. Mix.

Add salt/pepper to taste

Assembling tacos

Heat taco shell in a dry skillet (either corn or flour tortillas work great for this) until it bubbles/browns

Remove from heat

Place a spoonful of avocado mixture along the center line of the shell

Spoon about 1/4 cup of the mushroom/bean fillling over avocado sauce

on top add cabbage slaw.

Fold and enjoy

Avocado sauce and slaw can be made in advance and can last in the fridge for a few days.