1. For marinade, in a medium bowl, whisk together olive oil, lime zest, ½ cup lime juice, 4 Tbsp. cilantro, garlic, cumin, and crushed red pepper. 
2. Cut mushrooms in strips; place in a large resealable plastic bag. Pour marinade over mushrooms; close bag. Turn bag to evenly coat. Refrigerate for 2 hours.  
3. For cilantro-lime slaw, in a medium bowl, combine red cabbage, red onion, remaining 2 tsp. lime juice, remaining 1 tsp. cilantro, agave nectar, and jalapeño. Season to taste with salt and black pepper. Cover and refrigerate.  
4. Preheat grill with a greased grill rack for direct cooking over medium-high heat (375°F). Remove mushrooms from marinade; discard marinade. Grill mushrooms for 4 to 6 minutes or until tender, turning once halfway through. Remove from grill; keep warm. 
5. Place tortillas on grill. Grill for 1 to 2 minutes or until heated, turning once halfway through.  
6. To assemble tacos, spread 2 Tbsp. guacamole on each tortilla; top with mushroom slices and cilantro-lime slaw. 
7. *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves. 

Each serving (2 tacos) contains: 946 calories, 90 g fat, 15 g saturated fat, 0 g trans fat, 0 mg cholesterol, 275 mg sodium, 38 g carbohydrates, 5 g fiber, 12 g sugar, 6 g protein. ","Daily values: 2% vitamin A, 14% vitamin C, 6% calcium, 7% iron.