Preheat oven to 400°F.

Remove 2 chipotles from the can of chipotles in adobo sauce and chop finely. Set aside. Next, try to remove as much of the adobo sauce from the can as you can – I can typically get about ¼ of a cup. Set aside. (see recipe notes 2)

If using king trumpet mushrooms, cut off the tops, slice them thinly and place them into a large bowl. Using your hands, shred the stems mushrooms into meat-like strips (kind of like you’re pulling string cheese). Place the shreds into the large bowl and season with the chopped chipotles, adobo sauce, 2 tablespoons avocado oil apple cider vinegar, Mexican oregano, chipotle chili powder, garlic powder, cumin, and salt. Give it a good massage to ensure all the pieces are coated.

Heat 2 tablespoons of avocado oil in a large pan over medium-high heat. Once the oil is hot, add the mushrooms into the pan and cook, stirring every few minutes, until most of the moisture has cooked out of the mushrooms and the edges start to crisp up a bit, 20 to 25 minutes. Taste and adjust seasonings, adding more salt if necessary. Remove from the heat and set aside.

Line your tortillas onto a prepared baking sheet. Brush the remaining tablespoon of oil evely among the bottom side of the tortillas. Divide the vegan cheese amongst the inside of the tortillas, followed by a generous portion of the chipotle seasoned mushrooms. Place in the oven for 5 minutes, then remove and fold the tortillas in half, making them into tacos. Place back into the oven and bake until golden and crispy, flipping halfway through, 10 to 12 more minutes. If your baking sheet isn’t large enough, you may have to do this in batches.

Let the tacos cool at room temperature for 5 minutes, then fill each taco with lettuce and top with avocado cream sauce, pickled onions and jalapeno, and garnish with cilantro, and enjoy!