1. Center a rack in oven and preheat to 425 degrees F. Line a baking sheet with parchment. Wipe mushroom caps with a damp paper towel, then place cap-sides down on a cutting board. Using a small spoon, gently scrape out gills from undersides of mushrooms. Place mushrooms cap-sides up on prepared baking sheet and roast until dried out, 20 to 25 minutes.

2. Meanwhile, place red onion in a medium bowl of cold water. Slice peppers into strips. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add peppers and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and set aside.

3. Remove mushroom caps from oven and let cool. Using two forks, shred mushrooms. In same skillet, heat remaining 1 tablespoon oil over medium. Add shredded mushrooms, chili powder, garlic powder, salt, and pepper. Saute until warmed through, 3 to 4 minutes.

4. Drain onion and pat dry with paper towels. Divide mushrooms among tortillas and layer with rainbow peppers and onion slices. Top with avocado slices and salsa verde. Garnish with lime wedges.

Source: Hannaford fresh Magazine, May-June 2023