Meatless Taco Salad

Name: Meatless Taco Salad
Ingredients: 3/4 cup Chermoula Sauce, recipe follows; 2 tablespoons sherry vinegar; 1/4 cup vegetable juice or tomato sauce; 2 poblano chiles; 3 tablespoons vegetable oil; 12 ounces button mushrooms, quartered; 2 cups corn kernels (about 4 ears corn); 3 to 4 cloves garlic, chopped; 1 red onion, chopped; 1 teaspoon dried Mexican oregano; 1 tablespoon chili powder, such as Gebhardt's; Salt and freshly ground black pepper; 1/2 cup beer; One 15-ounce can diced tomatoes or tomatoes with green chiles; 2 romaine hearts or 1 head of iceberg lettuce, chopped; Tortilla Strips, recipe follows; Crumbled queso fresco or shredded sharp white Cheddar; Pickled jalapeno pepper rings or banana pepper rings; Scallions; 1/2 cup fresh basil; 1/2 cup fresh cilantro; 1/4 cup fresh mint; About 1/2 cup EVOO; 2 to 3 jalapeno peppers, seeded and coarsely chopped; 1 to 2 cloves garlic, grated or chopped; 1 shallot, coarsely chopped; Juice of 1 lime; Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto.; 8 corn tortillas; Natural nonstick cooking spray