In a large saute pan, saute onions, garlic and mushrooms until mushrooms are browned on the outside. You may need to saute in batches so that your mushrooms have plenty of room to brown and do not steam instead. Drain excess water that accumulates in your pan while sautéing.
Once mushrooms are mostly browned and the water is drained, add your spices. Continue to saute until aromatic for another 1-2 minutes.
Turn off the heat and mix in cilantro. Divide mushroom taco mixture into 6-8 tortillas. Top with your favorite taco garnishes (I prefer shredded lettuce, tomatoes, cilantro and avocado!).
Enjoy!
Notes
*Be sure to use CORN TORTILLAS to make this recipe gluten free!