Walnut-Mushroom Taco Meat

Toast the walnuts. Add walnuts to a dry skillet over medium-low heat and toast for 4 to 5 minutes, stirring frequently, until they smell toasty and are darker in spots. Or, spread them out on a sheet pan and toast them in a preheated oven at 350ºF/175ºC for 7 minutes.
Add the toasted walnuts to a food processor. Perform a few long pulses until the walnuts are very finely chopped, but don’t over-process, or it'll start turning into walnut butter.
To the food processor, add the chopped mushrooms, heaping ¼ teaspoon kosher salt, several cracks of black pepper, Homemade Taco Seasoning, lime juice, and soy sauce.
Blend for a few seconds, followed by several pulses until everything is very finely chopped but not smooth like a dip or patê. Taste, adding more lime juice or soy sauce, as needed.
Cook the taco meat. Heat a large nonstick frying pan over medium to medium-high heat with the avocado oil. Once hot, add the walnut-mushroom meat. Cook for 2 minutes, then use a wooden spoon or angled spatula to break up the meat into as small pieces as you can. Cook for another 3 to 5 minutes, or until browned and slightly crispy.
To reheat, add taco meat to a frying pan over medium heat. Cook until warmed through and slightly crisp.