Vegan Portobello Tacos

1. Start by slicing 4 portobello mushroom caps in half and place them in a wide-rimmed bowl.
2. In a small bowl, combine about 3 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon cumin, and a little black pepper. Brush the mushrooms with this oil-spice mixture, and let them sit for 15 minutes to marinate.
3. Next, heat a grill pan over medium-high heat. Add the marinated mushrooms and grill for about 4 minutes until grill marks start to show.
4. Flip the mushrooms and cook for 2 more minutes on the other side. Transfer them to a cutting board and slice into strips.
5. In a separate bowl, mash 2 avocados and add a little salt, lime zest, and lime juice; set this aside.
6. To assemble the tacos, spread the mashed avocado evenly on corn or flour tortillas.
7. Top the tortillas with the sliced mushrooms and red cabbage.
8. Garnish with sliced radishes, jalapeños, and as much cilantro as your heart desires. Enjoy!