Slice 350 g mushrooms and 2 poblano peppers. Sear mushrooms in a wide hot skillet without crowding, then add 1 tsp oil, the peppers, cumin, garlic and salt; cook until tender and browned. Fill 8 warm corn tortillas and top with avocado-lime salsa, pickled onion and cabbage. Cooking in two batches keeps the mushrooms caramelized rather than watery.
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