Fajita Wraps With Salsa Verde

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8 tomatillos, papery husks removed

1 small onion, quartered

1/2 tsp. coarse salt

1 ripe, small avocado, halved, pitted and peeled

4 tsp. vegetable oil

4 portobello mushrooms (1 lb.), stemmed and thinly sliced

1 large onion, halved and thinly sliced

2 fresh poblano chiles, seeded and cut into very thin strips

1 tsp. coarse salt

12 8-inch corn tortillas, warmed

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