1) Make the slaw
In a bowl, toss the cabbage, cilantro, lime juice, olive oil, salt, pepper, and honey (if using). Taste it. It should be bright and a little punchy because it will mellow as it sits. Set aside.
2) Stir up the smoky sauce
In a small bowl, mix sour cream, mayo, lime juice, chipotle or adobo sauce, grated garlic, and a pinch of salt. Taste and adjust. Start with the smaller amount of adobo, then add more if you want it louder.
3) Set up your dredge
In one bowl, whisk flour, cornstarch, smoked paprika, cumin, garlic powder, salt, pepper, and chipotle powder (if using).
In a second bowl, whisk the eggs with water.
Working with a few mushroom clusters at a time, dip in egg, let the excess drip off, then toss in the seasoned flour mix. Press gently so the coating sticks in all those ruffles. Give each piece a quick shake to knock off extra flour so the crust stays crisp, not gummy.
4) Fry until crisp
Heat a large skillet over medium-high heat. Add enough neutral oil to reach about 1/8 inch up the side of the pan, usually 2 to 3 tablespoons per batch. When the oil shimmers and a pinch of flour sizzles right away (around 350°F if you are using a thermometer), add mushrooms in a single layer. Do not crowd the pan. Work in batches if you need to, and add a little more oil between batches if the pan looks dry.
Cook 2 to 3 minutes per side until deeply golden and crisp. Transfer to a paper towel lined plate and hit them with a tiny pinch of salt while they are hot.
5) Warm tortillas and build tacos
Warm tortillas in a dry skillet or directly over a low flame for a few seconds per side, then stack and wrap them in a clean towel to keep them soft and pliable. Assemble: tortilla, crispy mushrooms, slaw, and a generous drizzle of smoky sauce. Finish with lime, jalapeño, and cotija if you want.
My tiny trick: If your mushrooms start losing crunch while you fry batches, park the finished ones on a sheet pan in a 250°F oven. They stay crisp while you finish the rest.
