1Finely chop the mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat the oil in a saucepan over medium heat. Add three-quarters of green onion and seasoning, cook for 1 minute. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned.
2Add tomato salsa and bring to a simmer. Reduce heat to low, simmer 10 minutes or until the sauce thickens.
3Warm the tortillas following packet directions. Divide mushroom mince mixture and coleslaw evenly between tortillas. Sprinkle with remaining green onions. Serve.
This is a blendability recipe! For more information about how to blend with mushrooms please use the following LINK.