Mushroom & Lentil Tacos with a Creamy Avocado Sauce

Ingredients

Taco filling

• 2 tsp (10 mL)

  vegetable oil
• 1

  yellow onion, diced
  red onion
  white onion
• 2

  cloves garlic
• 5 cups (350 g)

  button mushrooms, coarsely chopped
  cremini mushrooms
  oyster mushrooms
• 1½ tsp (6 g)

  Cajun seasoning
  Mexican-inspired spice mix
• 1 tsp (3 g)

  ground cumin
  ground coriander
• 1 tsp (2 g)

  paprika powder
  Mexican-inspired spice mix
• ¼ tsp

  cayenne pepper (optional)
  chili powder
• ¼ tsp

  salt
• ¼ tsp

  ground black pepper
• 2 cups (396 g)

  cooked brown lentils
  cooked green lentils
  soy veggie ground
• 2 Tbsp (30 mL)

  chipotle sauce
  ketchup

Sauce

• 1

  avocado
• 1

  lime, juiced*
  fresh lemon juice
• 2

  cloves garlic
• 2 Tbsp (30 mL)

  unsweetened soy milk
  unsweetened almond milk
  unsweetened coconut milk
  unsweetened oat milk
  unsweetened rice milk
• 1 tsp (3 g)

  ground cumin

Taco assembly

• 8

  small soft tortilla wraps
  corn tortilla
• 1 cup (70 g)

  shredded red cabbage
  carrot
  iceberg lettuce
  romaine lettuce
  shredded green cabbage
• 1 cup (165 g)

  canned corn
  cooked black beans
  red bell pepper
  tomato