Instructions

1. Heat olive oil over medium to high heat in a large skillet. Add chopped mushrooms and cook for about 3-5 minutes to enhance flavor. Remove to bowl and set aside. Add additional olive oil or cooking spray and ground meat to the same skillet and cook, tossing and breaking up meat occasionally, until cooked through, about 5 minutes. Add back in mushrooms, taco seasoning and broth, reduce to a simmer and cook about 5 minutes until sauce has reduced.

2. While meat/mushroom blend is cooking, prepare pineapple strawberry salsa and avocado crema. In a small bowl, combine all fruits and stir in apple cider vinegar and honey. Combine all crema ingredients in a blender and blend until smooth

3. Double up lettuce leaves for easier serving and fill with meat/mushroom blend, strawberry salsa and avocado crema.

   NOTES
   *Give my mushrooms a few pulses in a food processor to save time.

   **Feel free to use your favorite ground meat.

   ***Nutritional information is calculated with meat/mushroom blend, pineapple strawberry salsa and avocado crema; please note that figures will likely be decreased as you will probably have leftover avocado crema.

   ****The recipe for avocado crema will make more than enough for these tacos. I love having extras for dipping chips and raw veggies, egg wraps, omelets, salad dressing and sandwich spread. If you prefer not having leftover crema, consider cutting ingredients in half for the tacos.

   *****For the "drizzle look" of the avocado crema on tacos, cut off the very end of one corner of a plastic baggie (a very small cut). Load the baggie with a couple of spoonfuls of crema and then squirt crema out of the cut as you move back and forth across the tacos