Massage kale: In a small bowl, combine kale, 1 teaspoon of the oil, and 1 tablespoon of the lime juice. Rub the kale with your hands to coat. Set aside to soften.
1 cup thinly sliced kale, 4 teaspoons grapeseed oil, 3 tablespoons lime juice, divided
Cook mushrooms: Heat the remaining 3 teaspoons of oil in a large skillet over medium-high heat. Scatter mushrooms into the hot oil, and cook until they're reduced by half and slightly browned, 6 to 8 minutes.
4 teaspoons grapeseed oil, 1¼ lb Portobello mushrooms, sliced
Season mushrooms: Add cumin, onion powder, garlic powder and salt. Stir to coat. Add chipotle pepper and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes to let the flavors meld. Stir in remaining 2 tablespoons of lime juice, and cook for 1 minute. Remove from heat.
1½ teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, 1 tablespoon minced chipotle pepper + [adjustable]2[/adjustable] tablespoons adobo sauce, 3 tablespoons lime juice, divided
Serve: Serve mushrooms with the kale, warm tortillas, and guacamole. Garnish with quick pickled onions (and jalapenos), more cilantro, and lime wedges on the side.
12 small corn tortillas, Quick Pickled Red Onions, Lime wedges