Mushroom Tacos al Pastor

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 pound assorted mushrooms (creminis and portabellos work well), cleaned and cut into large chunks
• 2 cloves garlic, miced
• 1 tsp cumin
• 1 teaspoon oregano
• 2 teaspoons dark chili powder
• 1 orange, juiced
• 1 lime, juiced, plus two wedges of lime
• 1/2 tsp salt
• Cilantro
• 6 small corn tortillas
• queso fresco, optional

Heat oil in a large skillet over medium high-heat. Set aside 3 T. onion.  Add remaining onion and mushrooms to the skillet and sauté for about 10 minutes--until onions are tender and mushrooms begin to brown.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.  Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, and salt.  Cook for two to three minutes until the juice reduces.

Heat tortillas according to package directions.

Spoon mushroom mix into tortillas and garnish with reserved raw onion, chopped cilantro, and queso fresco, if using.  Squeeze lime juice on top.

Serves 2; 498 calories.

VERDICT:  These are good, and probably would be even better with a little fresh pineapple, as suggested by the recipe note.  However, a pound of mushrooms for two people is a considerable expense and cleaning effort.  Toss.