Preheat your grill to medium-high heat (about 400°F). Brush large portobello mushroom caps with a mix of olive oil, tamari or soy sauce, and balsamic vinegar. Grill for 6–8 minutes per side until tender and charred.

Remove the grilled mushrooms and let them cool for a minute. Slice them into thin strips, about ½ inch wide. Optionally, brush with adobo sauce for extra flavor.

In a medium bowl, combine diced mango, avocado, chopped cilantro, red onion, minced chiles, and lime juice. Stir gently until mixed.

Lay warm corn or flour tortillas flat. Add grilled mushroom strips in each, top with avocado salsa, pickled red onions, and garnish with cilantro. Serve with lime wedges.