• Wash and dry produce. • Dice tomato into ¼-inch pieces. Zest and quarter lime. Halve and peel onion; dice into ¼-inch pieces until you have 2 TBSP (4 TBSP for 4 servings). (Save remaining onion for another use.) Roughly chop cilantro. Roughly chop pulled mushrooms into bite-size pieces.

• In a small bowl, combine tomato, lime zest, diced onion, half the cilantro, juice from half the lime, salt, and pepper. Refrigerate until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pulled mushrooms; season with salt and pepper. Cook, breaking up mushrooms into smaller pieces, until softened and browned, 4-6 minutes (if mushrooms begin to brown too quickly, reduce heat to medium). • Stir in Mexican Spice Blend until mushrooms are evenly coated. Cook, stirring occasionally, until fragrant, 1-2 minutes more. • Turn off heat; transfer to a plate.

• While mushrooms cook, in a second small bowl, combine sour cream and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a medium microwave-safe bowl, combine queso with 1 TBSP water (2 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 25-35 seconds.

• Arrange pulled mushrooms, tortillas, tortilla chips, pico de gallo, guacamole, queso blanco, lime crema, and remaining cilantro on a large serving board. Serve family style.