Place the cilantro, orange juice, soy sauce, lime juice, olive oil, chipotles, cumin, and Mexican oregano, in a large bowl (preferably one with a lid) or zip-top bag and mix to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 2 hours, preferably 3 to 4 hours.

Drain the mushrooms, reserving 1 cup of the marinade.

Place the oil in a large nonstick sauté pan over medium-high heat. 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, 6 to 8 minutes.

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

Next, add ½ cup of the reserved marinade to the pan with the mushrooms and continue to cook, while stirring, until most of the marinade has evaporated, 2 to 3 minutes. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, until they start to slightly caramelize, 4 to 6 minutes.

To serve, place a few spoonfuls of the mushrooms on warmed corn tortilla and top with minced white onion, pickled red onion, and cilantro. Serve with fresh lime wedges and enjoy!