Heat olive oil in a frying pan over medium-high heat.
Place the sliced mushrooms in a bowl and toss with smoked paprika, cumin, chilli powder, salt and pepper.
Add the mushrooms to the hot pan and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden and crispy around the edges.
Warm the tortillas in a dry pan or directly over a flame until soft and lightly charred.
Spoon the crispy mushrooms into the tortillas. Drizzle with any green hot sauce and add any optional toppings.
Enjoy immediately.
4 servings