Vegetarian Spicy Portobello "Carnitas" Tacos with Beans & Chili Mayo

Directions

1. Rinse and dry all fresh produce, then prep the aromatics and citrus: juice the orange into a bowl, squeeze half the lime into the same bowl, and cut the remaining lime into wedges.
2. Whisk together soy sauce, maple syrup, and the spices with the citrus juice to form a marinade, then add the minced garlic.
3. Trim the mushroom stems, split the caps in half, then slice crosswise into thin strips and toss with the marinade.
4. Thinly slice the onion and add it to the mushroom mixture, coating everything well.
5. Preheat a nonstick skillet over medium-high heat, then swirl in some olive oil and cook the mushroom-onion blend, stirring often, until the vegetables soften and the marinade reduces, about 8–10 minutes.
6. In a small bowl, whisk mayo with chili powder to make a chili mayo and set aside.
7. Warm the tortillas just before serving, either in a skillet, oven, or microwave, for 15–30 seconds; then assemble by filling each tortilla with the mushroom mixture, avocado slices, jalapeño rounds, cilantro, and a drizzle of chili mayo.