Blackened Mushroom Tacos with Collard Green Slaw

INGREDIENTS

2 tbsp

extra virgin olive oil (or avocado oil)

1 lb

shiitake mushrooms, thinly sliced (oyster mushrooms or portobello would also work)

2 tsp

smoked paprika

1 tsp

dried thyme

1/2 tsp

ground cumin

1/2 tsp

garlic powder

1 tsp

cayenne

1/2 tsp

black pepper

1/2 tsp

salt

corn tortillas, warmed

rice and black beans, for serving

large ripe avocado, pitted

juice of 1-2 limes (about 3 tablespoons)

1/4 cup

cilantro

water to thin

2 cups

thinly sliced collard greens (about 1 small bunch)

1 cup

thinly sliced red cabbage (about 1/2 small head)

1/2 cup

thinly sliced red onion (about 1/2 small)

1/2 cup

radishes (about 4 radishes)

1/4 cup

fresh cilantro

zest and juice of 1 lime

1/2 tsp

salt