2 cups finely chopped brown mushrooms
1/2 cup chopped onion
1/2 cup frozen ground-beef-style soy crumbles
2 tsp taco seasoning mix
6 corn taco shells
6 tbsp shredded reduced-fat Mexican blend cheese
6 tbsp pico de gallo
shredded lettuce (optional)
fresh cilantro (optional)

Bring a skillet sprayed with nonstick spray to medium-high heat.

Cook and stir mushrooms and onion until softened, about 6 minutes.

Reduce heat to medium. Add soy crumbles to veggies and sprinkle with taco seasoning. Cook and stir until hot, about 2 minutes.

Evenly distribute veggie-crumbles mixture among the taco shells, about 3 tablespoons each. Top each taco with a tablespoon of cheese and a tablespoon of pico de gallo.