Begin by shredding the king trumpet mushrooms into thin, meat-like strips. In a large mixing bowl, drizzle the shredded mushrooms with olive oil and fresh citrus juice. Toss gently to ensure every piece is coated evenly.

In a separate small bowl, combine your spices, including cumin and smoked paprika, to create a flavorful seasoning mix. Sprinkle this blend over the coated mushrooms, tossing thoroughly to ensure even coverage.

Preheat your oven to 350°F (175°C). Spread the seasoned mushroom mixture evenly across a parchment-lined baking sheet, ensuring they’re not overcrowded for maximum crispiness. Bake in the preheated oven for approximately 35 minutes, stirring halfway through.

Once the mushrooms are done baking, warm your tortillas in a dry skillet or microwave. Fill each tortilla generously with the crispy vegan carnitas and top them off with your choice of fresh ingredients.

Present your assembled tacos on a serving platter, delighting in their vibrant colors. Pair with lime wedges and fresh toppings to elevate the flavor.