Acorn Squash & Mushroom Tacos with Cilantro-Lime Slaw

Ingredients

• 2 tablespoons avocado oil, divided
• ¾ cup diced yellow onion
• ⅛ teaspoon salt
• 3 teaspoons minced garlic, divided
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1 teaspoon plus ⅛ teaspoon dried oregano, divided
• 1 acorn squash (peeled, seeded and diced -about 4 cups)
• 1 cup vegetable broth or water
• 2 tablespoons tomato paste
• 8 ounces quartered or sliced baby portobello or button mushrooms
• 24 small (5-inch) white corn tortillas
• Raw pepitas and avocado slices for garnish (optional)
• ½ head green cabbage (very finely shredded)
• 1 cup grated carrot
• ⅓ cup chopped fresh cilantro
• ½ teaspoon coriander seeds
• 2 tablespoons fresh lime juice
• 2 tablespoons avocado oil
• Pinch of salt