Acorn Squash & Mushroom Tacos with Cilantro-Lime Slaw

2 tbsp organic avocado oil, divided
3/4 cup organic yellow onion, diced
1/8 tsp sea salt
Pinch freshly ground organic black pepper
3 tsp garlic, minced, divided
1 tbsp organic cumin
2 tsp organic chili powder
1 tsp plus 1/8 tsp organic dried oregano, divided
1 organic acorn squash, peeled, seeded and diced
1 cup organic vegetable broth
2 tbsp organic tomato paste
8 oz organic baby portobello or button mushrooms, sliced
24 small organic white tortillas
Organic avocado slices for garnish
1/2 head organic green cabbage, very finely shredded
1 cup organic grated carrots
1/3 cup organic fresh cilantro, chopped
1/2 tsp organic coriander seeds
2 tbsp organic fresh lime juice
2 tbsp organic avocado oil
Pinch sea salt


  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and sea salt. Cook onions until translucent; then add 1 1/2 teaspoons garlic, cumin, chili powder, and 1 teaspoon oregano; cook about 1 minute.
  2. When the spices become fragrant, add diced acorn squash, broth and tomato paste. Stir, cover and cook for 10 minutes or until squash becomes tender. Taste, and add pinch each of salt and pepper, if desired. Remove from heat, and transfer squash mixture to a bowl. Using a potato masher, mash mixture until mostly smooth.
  3. Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon oil. When the oil is hot, add the mushrooms and remaining 1/8 teaspoon oregano to pan. Reduce heat to medium, and cook mushrooms without stirring until browned, about 5 minutes. Shake pan, and add remaining 1 1/2 teaspoons minced garlic; cook 1 minute more. Remove from heat, and transfer to a bowl; keep warm.
  4. Wipe out skillet again, and place over medium-high heat. Heat tortillas, one at a time, in dry skillet, turn once. Wrap tortillas in a towel to keep warm.
  5. To prepare slaw, in a medium bowl, combine shredded cabbage, carrot, cilantro and coriander seeds. In a separate bowl, combine lime juice, oil and salt; pour over slaw mixture, and toss until well combined.
  6. To assemble tacos, fill tortillas with squash mixture and top with mushrooms, slaw and avocado slices.