1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add half the onions; cook and stir 4 minutes or until tender. Add garlic, cumin, chili powder, paprika and cinnamon; cook and stir 1 minute or until fragrant. Transfer onion mixture to blender. Add chipotle pepper, stock and lime juice; blend on high until smooth. Makes about 2 1/2 cups.

2. With largest holes of box grater, grate mushrooms. In same skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and remaining half the onions; cook and stir 5 minutes or until tender. Add seitan, 1/4 teaspoon kosher salt and 1 1/2 cups onion mixture; cook and stir 4 minutes or until heated through. Makes about 3 cups

3. Place 1/2 cup onion mixture in wide, shallow dish. On griddle or in separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. In 3 batches, coat both sides of 4 tortillas with onion mixture and place on griddle; on 1 side of tortillas, divide 1 cup mushroom mixture and 1/2 cup mozzarella style shreds. Fold tortillas over fillings; cook tacos 6 minutes or until heated through and shreds are melted, turning once. Transfer tacos to plate; loosely cover with foil to keep warm. Repeat with remaining tortillas, onion mixture, mushroom mixture and shreds to make 8 more tacos. Makes 12 tacos

4. Serve tacos sprinkled with cilantro along with remaining 1/2 cup onion mixture and lime wedges, if desired

• 24 g Total fat
• 8 g Saturated fat
• 0 mg Cholesterol
• 1032 mg Sodium
• 45 g Carbohydrates
• 8 g Fiber
• 6 g Sugars
• 0 g Added sugars
• 13 g Protein