In a large zip-top bag, combine the mushroom slices, orange juice, lemon juice, lime juice, chipotle peppers, soy sauce, cilantro, and Blackstone Carne Asada Seasoning. Mix well and marinate in the refrigerator for about 3 hours.
Preheat the Blackstone griddle to medium heat. Add 2 tbsp. of oil to the griddle, then sauté the marinated mushrooms until softened and the marinade has cooked down. On the opposite side of the griddle, add an additional 1 tbsp. of oil. Place the tortillas on the griddle and cook for 1-2 minutes on each side until warm and slightly crispy.
To assemble the tacos, place the sautéed mushrooms on a tortilla and top with the garnish. Finish with a squeeze of lime juice. Enjoy!
