Begin by cleaning and shredding the king trumpet mushrooms into strips that mimic the texture of pulled pork. Use a sharp knife for precision and aim for shredded pieces about half an inch thick.

In a mixing bowl, combine freshly squeezed citrus juice with spices such as smoked paprika, cumin, garlic powder, and onion powder. Whisk until blended, then add the shredded mushrooms, tossing until they are fully coated in the marinade. Allow the mushrooms to marinate for at least 15 minutes.

Heat a tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, add the marinated mushrooms in a single layer. Cook for about 8–10 minutes, stirring occasionally until they are tender and the edges begin to caramelize.

Preheat your oven to 400°F (200°C). Once the mushrooms are tender, transfer them onto a baking sheet lined with parchment paper, spreading them out evenly. Bake for 15–20 minutes, or until they turn golden brown and crispy.

Warm tortillas in a dry skillet or microwave, then fill each with a generous helping of the savory mushroom mixture. Top with fresh ingredients such as avocado, cabbage, and salsa.