Mushroom Tacos

NEED:
1 teaspoon ground cumin
1 teaspoon chili powder
2 cloves garlic, minced
1/4 cup vegetable oil
20 ounces brown mushrooms, roughly chopped
Salt and freshly ground black pepper
2 medium tomatoes, diced
1 small onion, diced
1/2 jalapeno pepper, finely minced
1 lime, juiced
2 Tablespoons fresh cilantro leaves, chopped
8 small corn tortillas
Cilantro sprigs, for garnish

In a medium mixing bowl, combine cumin, chili powder, garlic, and 2 tablespoons vegetable oil and mix well. Add mushrooms and toss to coat. Marinate for 15 minutes. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms to skillet and saute for 5-7 minutes, stirring occasionally. Season with salt and pepper and remove from heat. To make pico de gallo, add tomato, onion, jalapeno, lime juice, and cilantro to a small mixing bowl and mix well. Season to taste with salt and pepper. Heat corn tortillas in skillet over medium heat for 1 minute per side. Top each corn tortilla with mushrooms and pico de gallo. Garnish with cilantro sprigs.

Enjoy!