1

In a medium mixing bowl, add the mushrooms, 2 tablespoons olive oil, coconut aminos, garlic powder, onion powder, cumin and ¼ tsp sea salt. Mix with hands.

2

In a large frying pan, heat 2 tablespoons of olive oil on medium heat. Add the sliced mushrooms and cook for 3-5 minutes per side, or until each side is golden brown. You might need to do 2-3 batches on the pan.

3

In a bowl, add the Greek yogurt, 1 tbsp of olive oil, garlic, chives and ¼ tsp sea salt, mix to combine.

4

Place tortilla on a plate and add 3-4 pieces of cooked portobello mushroom slices. Top with coleslaw mix, 2-3 jalapeno slices, cilantro and drizzle garlic chive yogurt on top.

5

Notes: For more flavour, marinate overnight or for at least 1 hour.

6

You can use any toppings you prefer. Avocado, tomato, corn, beans, cheese, etc.