Shred Mushrooms: Preheat oven to 400°F (204°C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment-lined baking sheet.
Bake: Add 1 Tbsp of oil, Worchestire, and spices to the mushrooms. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Sauce: Meanwhile, add all Cilantro Sauce ingredients to a blender and blitz until smooth.
Saute: Transfer cooked mushrooms to a saute pan and set over medium/high heat. Add remaining 1 Tbsp of oil and orange juice. Cook, stirring often, until mushrooms become slightly caramelized, about 5 minutes.
Assemble: Spoon mushrooms into tortillas, topping with pickled red onions, fresh cilantro, sliced jalapeno, and a squeeze of lime.
Store any extra ingredients individually in securely sealed containers. When you’re ready to dig in to your leftovers, heat up the desired ingredients, and assemble! Enjoy leftovers within 2 days.