• 1 ½ cup corn salsa
• 1 cup Pico de Gallo
• 1 cup guacamole
• 4 tablespoons vegan sour cream
• 6 small flour tortillas
• 2 tablespoons oil

For mushroom fajitas:

• 6 large portobello mushrooms
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion
• ½ lime, juiced
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• salt and pepper to taste

For the mushroom marinade:

• 3 tablespoons soy sauce
• 1 tablespoon water
• 1 tablespoon olive oil
• ½ lime, juiced
• 2 cloves garlic, minced
• ¼ teaspoon freshly ground black pepper