Place the slices of eggplant in a colander and sprinkle generously with salt. You can peel the eggplant before slicing it, or you can leave the peel on, according to your preference.

Allow the eggplant to sit for about 30 minutes, allowing the salt to draw out any bitter liquid.

Rinse, drain well, and chop into chunks.

Wrap the tortillas in aluminum foil and keep them warm in the oven.

In a large skillet, heat the olive oil.

Add the green beans and onion.

Sauté until the beans and onions are soft.

Add the red bell pepper and mushrooms.

Sauté until the vegetables are soft.

Add the cubed eggplant and zucchini.

Sauté until the vegetables are soft.

Add the tomatoes, salt, pepper, garlic powder, cumin, Mexican oregano, lime juice, honey and cilantro. Sauté until vegetables are soft. The vegetables will cook down significantly.

Add the spinach and allow to wilt.

Add the green salsa or green enchilada sauce and stir to incorporate.

Bring to a boil and then allow to simmer on low until ready to serve.

Sprinkle the chicken breast with the remaining cumin.

Sauté the chicken in the skillet until it reaches an internal temperature of 165 degrees.

To build the tacos, place the chicken slices in the middle of a warm tortilla.

Top with some vegetable mixture, cheese, and fresh shredded cabbage.

Add some extra salsa verdes to elevate the flavor even more.