Cremini Mushroom Tacos with Kale Slaw - Produce Made Simple

Ingredients

• 1 pound cremini mushrooms
• Olive oil
• 3 garlic cloves, minced, divided in 2 portions
• garlic cloves, minced, divided in 2 portions
• 170 g Cotija cheese, crumbled
• 8 large flour tortillas or 16 to 18 small flour tortillas (warmed)
• Lime wedges
• Cilantro (optional)
• Hot sauce (optional)
• 4 cups stemmed, green kale, sliced into small ribbons
• 2 cups finely sliced or shredded red cabbage
• 3 corn on the cob, kernels sliced off the cob (or 3 cups frozen corn, cooked as per package instructions)
• ¼ cup chopped cilantro
• ¼ cup chopped red onion
• ¼ cup red wine vinegar
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon hot sauce
• ½ teaspoon coarse salt
• 1 teaspoon honey
• 2 tablespoons avocado oil
• 1/4 cup cilantro leaves and tender stems packed
• 1/3 cup sour cream
• 1 avocado
• 1 jalapeño, charred, skin removed, seeds and membranes optional
• 1 clove garlic
• 2 tablespoons lime juice
• 2 teaspoons honey
• ¼ teaspoon salt