In a large frying pan, fry the gluten in some oil. Add 2 cloves pressed garlic, sprinkle liberally with chili powder, cumin and oregano. (Rub the oregano between your hands to crush). When browned, place in a bowl.
In the frying pan saute the onion and mushroom in oil until they are close to being done. Add the peppers, 3 cloves pressed garlic, and again sprinkle liberally with chili powder, cumin and oregano. When the peppers are almost done, add the gluten. Make sure you taste it to ensure there are enough spices.
Put everything in the bowl and warm the tortillas in the frying pan. Serve with the lettuce, salsa, guacamole and sour cream.
I always use baked gluten for this, which has usually been frozen--not a problem. Do in batches if your frying pan is not large enough.