20min · 1 serving 1.Heat the olive oil in a large skillet over medium heat. 2.Add the sliced portobello mushrooms and kosher salt and cook for 5-7 minutes, or until the mushrooms are tender and starting to brown. 3.Add the minced garlic and cook for an additional minute, stirring constantly. 4.Add the minced chipotle pepper, adobo sauce, honey, and lime juice and stir to combine. 5.Reduce the heat to low and let the mushroom mixture simmer for 5 minutes, stirring occasionally. 6.Warm the tortillas in a dry s 2 tablespoons olive oil 1 pound portobello mushrooms, stems removed and sliced 1/2 teaspoon kosher salt 2 garlic cloves, minced 1 canned chipotle pepper in adobo sauce, minced 1 tablespoon adobo sauce 1 tablespoon honey 1 tablespoon lime juice 8 small corn tortillas Cilantro