2 OPTIONS FOR HEATING TORTILLAS

OPTION 1

• Pre-heat oven to 400 degrees
• Place tortillas on a baking sheet with a silicone baking mat or parchment paper
• Make sure tortillas are not touching each other
• Cook for 5 minutes on each side
• *Variation: For a firmer corn tortilla (a tostada), cook for 10 minutes on each side. 

OPTION 2

• Place individual tortillas in a large skillet (you do not need oil)
• Cook on medium-low for 5 minutes on each side

MUSHROOM "CHORIZO" MEAT

• Boil 1 cup of water in a glass measuring cup in the microwave or on a stovetop in a pan
• Once boiled, add sun-dried tomatoes, and let sit for 10 minutes
• Drain water
• Add all "meat" ingredients (except ¼ cup water in the ingredients list), including rehydrated sun-dried tomatoes
• Turn the food processor on high until you achieve a meaty texture; DO NOT OVER BLEND; the texture should be crumbly
• Pour contents into a non-stick skillet; cook on medium-low heat
• Add ¼ cup  water once meat begins to brown and stick to the pan
• Heat until browned and heated through; about 15 minutes
• *Variation: You can cook this "meat" later and store it in an airtight container for up to 5 days. 

AVOCADO CREAM SAUCE

• Place all ingredients in a small blender.
• Blend until smooth
• I put the sauce into a squeeze bottle to make drizzling easy.
• The sauce will last in the refrigerator for up to 7 days.

SERVE

• Cook tortillas
• Place each tortilla on a plate
• Add warmed taco meat
• Add pico de gallo
• Add pickled onions 
• Add chopped cilantro
• Add a dollop of guacamole
• Drizzle with avocado cream sauce
• Pick up and devour