Tinga Tacos with Oyster Mushrooms - Ends + Stems with Chef Alison

Ingredients

• 1 Red Onion (divided)
• 2 cloves Garlic
• 2 Chipotle Peppers In Adobos
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Dried Oregano
• 1 ⁄ 2 teaspoon Ground Cumin
• 1 15-ounce can Crushed Tomatoes (try the fire-roasted type)
• 1 pound Oyster Mushrooms
• 2 teaspoons Unsalted Butter
• 8 Corn Tortillas
• 1 Avocado
• 6 ounces Queso Fresco
• 4 cups Spring Mix Salad Greens
• 4 Tablespoons Salad Dressing
• 1 Lime