3 tablespoons (45 g) orange marmalade
1 tablespoon (15 ml) soy sauce
1 inch (2.5 cm) piece ginger, peeled and grated
1 small garlic clove, grated
3/4 teaspoon five-spice powder
11/2 cups (105 g) shredded red cabbage
1 cup (110 g) carrot matchsticks
1/2 cucumber, julienned
3 scallions, sliced diagonally
1 tablespoon (15 ml) toasted sesame oil
2 large portobello mushrooms, stemmed and sliced into strips
1 teaspoon sesame seeds
8 corn tortillas, store-bought or homemade (shown here), warmed
1 lime, cut into wedges

In a small bowl, whisk together the orange marmalade, soy sauce, ginger, garlic, and five-spice powder. Set aside.

In a medium bowl, combine the cabbage, carrots, cucumber, and scallions. Set aside.

In a large skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms and cook, stirring, for 2 to 3 minutes. Once the mushroom slices have begun to soften and brown, pour the orange sauce into the pan and stir to combine. Reduce the heat to low and cook for 1 minute for the sauce to reduce. Stir in the sesame seeds and remove the pan from the heat.

To serve, place a bed of veggies on each tortilla, top with orange-glazed mushrooms, and squeeze a lime wedge on top

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