1: Slice the portobello mushroom caps.
2: In a bowl, mix the sliced mushrooms with vegan Worcestershire sauce, balsamic vinegar, garlic powder, cumin, oregano, smoked paprika, and cayenne pepper.
3: Chop the sweet potatoes and toss them with olive oil, garlic powder, smoked paprika, and sea salt.
4: Cook the marinated mushrooms in a skillet over medium heat until tender.
5: Roast or boil the sweet potatoes until soft.
6: Assemble the tacos by placing the mushrooms and sweet potatoes on the corn tortillas.
7: Top with red onion, guacamole, and Hot Sauce.
