1 8oz. bag of Butler soy curls
enough vegetable broth to cover the soy curls
1/2 teaspoon olive oil
1/2 white onion
3 cloves garlic, minced
1 tablespoon Bragg Liquid Aminos
1 teaspoon liquid smoke
1 can of organic fire-roasted tomatoes, diced
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon paprika
juice from 1/2 a lemon
1-2 tablespoons Sriracha sauce
1/3 cup + 1/4 cup barbecue sauce, separated
salt and pepper to taste (I used smoked salt and it was a great touch)

for the pickled onions

(adapted from David Liebovitz’s recipe)

1 cup apple cider vinegar
3 tablespoons coconut sugar (or other unrefined sugar. Please note that by using the coconut sugar, it may not dissolve all the way and it leaves a little bit of a gritty texture from the sugar, but it does not affect the flavor)
1 bay leaf
5 allspice berries
5 whole cloves
1 red onion, peeled, halved and very thinly sliced

for the tacos

12 taco shells (or just do 6 and save 1/2 of the soy curls to do tacos another day)
1 avocado, thinly sliced