Begin by cleaning your king trumpet mushrooms under cool running water to remove any dirt. Once cleaned, slice the mushrooms into thin strips, mimicking the texture of traditional carnitas.

In a mixing bowl, combine freshly squeezed citrus juice with cumin, smoked paprika, and a pinch of salt. Toss the shredded mushrooms in the mixture, ensuring each piece is well coated.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the seasoned mushrooms in a single layer. Roast for 25–35 minutes, stirring halfway through, until edges are golden brown and crispy.

Once crispy, remove from the oven, warm your tortillas, and fill each with a generous portion of the mushroom mixture. Add your favorite toppings.