Step 1

Citrusy Kale: In a small bowl, combine 1 cup thinly sliced kale, 1 teaspoon grapeseed oil, and 1 tablespoon lime juice. Rub the kale with your hands to coat. Set aside to soften.

Step 2

Start Mushrooms: Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Scatter 1¼ lb sliced Portobello mushrooms into the hot oil, and cook until they're reduced by half and slightly browned, 6 to 8 minutes.

Step 3

Season mushrooms: Add 1½ teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon fine sea salt. Stir to coat. Add 1 tablespoon minced chipotle pepper + tablespoons adobo sauce. Cook, stirring frequently, for 2 to 3 minutes to let the flavors meld. Stir in 2 tablespoons lime juice and cook for 1 minute. Remove from heat.

Step 4

Serve: Serve mushrooms with the kale and 12 small corn tortillas. Serve with Vegan Guacamole, Quick Pickled Red Onions, and any other garnishes (see note 3).