Mushroom And Walnut Tacos

Ingredients (Serves 4 hungry people):

1 cup chopped toasted walnuts, soaked in water for at least 20 minutes (or overnight)
2 Tbsp olive oil
1 yellow onion, minced
4 cloves garlic, minced
10 oz brown mushrooms, such as crimini, minced
1 tsp salt
1 tsp cumin
½ tsp chili powder
½ tsp dried oregano
1 tbsp tomato paste
Water as needed

In a large skillet over medium high heat, cook your oil and onion. Saute 3-5 minutes, until onion is translucent, then add garlic and mushrooms.
Cook, stirring frequently, until mushrooms are browned and garlic is very fragrant, 5-7 minutes.
Strain the walnuts, and add to the mushroom mixture, along with salt, cumin, chili powder, oregano, and tomato paste.
Saute 5 minutes, until well combined, adding water a bit at a time until you get your desired “taco filling” consistency.

To Serve:
1 batch taco filling (above)
12 corn tortillas (4.5 inch)
1 cup of your favorite salsa, such as salsa verde or pico de gallo
1 cup guacamole (optional)
Plain coconut yogurt (optional)
Assemble tacos with a generous spoonful of filling on each tortilla. Top with your favorite toppings, then serve.