• Preheat the oven to 425 ℉.  Line two baking sheets with parchment paper.
• In a small bowl, add the avocado oil, cumin, garlic, smoked paprika, dried oregano, chili powder, salt and pepper. Mix well to combine.
• To a mixing bowl, add your onions and carrots and half of your marinade. Toss to coat, then transfer them to your baking sheet in a single layer. Place in the oven for 10 minutes.
• To the same mixing bowl, add your sliced mushrooms and the rest of the marinade. Toss to coat well and place in a single layer on the other baking sheet. 
• At the 10 minute mark, place the mushrooms into the oven on a different rack. Give the onions and carrots a toss and put it back in the oven. Let them bake for 10 more minutes until all vegetables are tender.
• Warm your tortillas, then assemble your tacos. Stuff each tortilla with your roasted vegetables then top with avocado crema or guacamole and dairy-free yogurt, pickled red onions, and cilantro. Enjoy!

Variations:

• Make a meal: Enjoy with a side salad or some rice and beans on the side.
• Lower Potassium: Substitute 2 small zucchinis, cut into 2-inch long and ¼-inch thick batons, for the mushrooms to lower potassium to 325 mg per serving. Cook them the same way as you would the mushrooms. Using dairy-free yogurt instead of the avocado crema or guacamole further reduces potassium to 260 mg per serving.