to tastegarnishes (lime wedges, lime zest, chopped cilantro)
The coleslaw
2cupsshredded purple cabbage or coleslaw mix
2tablespoonsspicy brown mustard
2tablespoonsapple cider vinegar
1tablespoonlime juice
1teaspoonhot sauce (optional)
½teaspoonsugar
Instructions
Prep the mushrooms by removing the stems, scraping out the gills, and slicing the caps into strips.
Heat oil in a pan over medium-high heat and add the sliced mushrooms, cooking for 3-4 minutes until softened and golden.
Add BBQ sauce to the pan, bringing it to a simmer. Add vegetable broth if necessary to thin the sauce and cover the mushrooms. Simmer uncovered for 4-5 minutes.
Prepare the coleslaw by whisking together mustard, lime juice, apple cider vinegar, hot sauce, and sugar in a bowl. Add the shredded cabbage and toss to combine, then refrigerate.
Heat corn tortillas in an unoiled pan until lightly browned and puffed.
Assemble the tacos by dividing the BBQ portobellos among the tortillas, adding coleslaw, and topping with pumpkin seeds, cilantro, lime zest, and lime juice.