Cover a baking sheet with parchment paper or use a little oil to prevent sticking.
In a large frying pan over medium-high heat, whisk together the avocado oil, maple syrup, and coconut aminos until fully combined and bubbly. Quickly stir in the mushrooms and cauliflower stirring and flipping with a spatula until well combined and cook about 5 minutes stirring often.
In a small mixing bowl combine panko, cornmeal, and taco seasoning. Mix to combine.
Remove veggies from the pan and toss in the seasoned panko crumbs.
Spread cauliflower mixture evenly on the prepared baking sheet and bake for 10 minutes. Flip the cauliflower mixture over with a spatula and bake 5-8 minutes more.
Meanwhile, place shredded cabbage in a bowl and top with fresh lime juice from l whole lime and a dash of salt. Set aside.
Remove the cauliflower mixture from the oven and serve in a warmed tortilla with the cabbage mixture and chopped cilantro on top.
Save time by purchasing riced cauliflower. You can find it in the produce section of most grocery stores.
You can use any type of mushrooms, but we find that portabellas are more of a meatier mushroom.
The best way to warm tortillas for this recipe is to warm them in a skillet.
The maple syrup can be replaced with coconut sugar or brown sugar.
Additional topping recommendations: Pico De Gallo, Guacamole.