Begin by cleaning the king trumpet mushrooms under cold water, then pat them dry with a towel. Shred the mushrooms until they resemble pulled meat.

In a medium bowl, combine garlic powder, cumin, smoked paprika, chili powder, black pepper, and salt. Stir together until well blended.

Drizzle olive oil over the shredded mushrooms in a large mixing bowl while adding the seasoning mix. Toss everything together until evenly coated.

Spread the seasoned mushroom mixture evenly onto a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 25–35 minutes, stirring halfway through.

Once crispy, serve the mushrooms in warm tortillas with toppings such as avocado, shredded cabbage, and fresh salsa.