Mushroom & Potato Tacos

Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.
Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.
2 russet potatoes
While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).
1-2 tablespoons avocado oil, 8 oz baby bella mushrooms, 5 oz shiitake mushrooms, ½ white onion or 1 shallot, 1 tablespoon soy sauce, 1 teaspoon garlic powder, ½ teaspoon cumin, ¼ teaspoon coriander, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon dried oregano
Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated.
3-4 tablespoons vegan butter, juice from 1 lime, fresh cilantro
Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy!
4-6 tortillas