Chop the tomatoes

Thinly slice the jalapeño and shallot (remove the jalapeño seeds for a milder spice)

Diced the garlic

Roughly chop the cilantro, stems and leaves

Mix all ingredients together with your Algae Oil, juice from 1/2 a lime and a 1/2 tsp of sea salt, set aside

Wash, core and thinly slice the bell peppers. Rinse, pat dry and slice button mushrooms. Add one tablespoon of Thrive culinary oil to a sauté pan over medium heat, when the oil is hot but not yet smoking add your bell peppers and cook with a lid on for 3-4 minutes. Once the bell peppers are starting to soften add the mushrooms, cumin, Aleppo, salt and two more tablespoons of Thrive oil. Stir together and cook with the lid off for 5-8 minutes until your desired tenderness. When sautéing vegetables, I prefer them to get a little char and be mostly soft, but with the slightest bit of crunch left.

While the mushrooms and peppers cook, lightly coat the corn tortillas with the remaining Thrive culinary oil. Heat a separate sauté pan over medium, and place each tortilla in the pan for 1-2 min. You want only a light crisp, set tortillas to the side covered with a clean cloth to stay warm.

Once everything is finished, top tortillas with sauté mix and some salsa. Enjoy!