To marinate the mushrooms, whisk cilantro, orange juice, lime juice, soy sauce, olive oil, chipotles, cumin, oregano, salt and pepper in a large bowl or shallow dish to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 30 minutes (up to 24 hours), giving the mushrooms a toss every 10 to 15 minutes.

Meanwhile, prepare the gremolata. Place all its ingredients in a food processor and pulse until just finely minced – you want it a bit chunky. Taste and adjust seasonings. Set aside until ready to use. The gremolata will keep up to 7 days in covered in the refrigerator.

To prepare the tacos, drain the mushrooms, reserving 1 cup of the marinade (make sure you DO NOT rinse them). Heat a large non-stick skillet over medium high heat with the olive oil. Once the oil is hot, place the mushrooms in an even layer and cook, making sure not to touch them, until most of the moisture has cooked out of them, about 10 minutes.

While the mushrooms are sautéing, warm the tortillas in the microwave or over the stovetop.

After 10 minutes, add ½ cup of the marinade to the mushrooms and continue to cook the mushrooms, now giving them a stir, until most of the marinade has evaporated. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.

To serve, spread some gremolata onto a warmed corn tortilla and top with some asada mushrooms, minced white onion, cilantro, and radish. Enjoy!