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1
Prepare a grill for medium-high heat.
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2
For the mushrooms: Pulse the orange juice, vegetable oil, cider vinegar, brown sugar, chipotles and adobo sauce and1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified.
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3
Put the mushroom caps in 1 or 2 large resealable plastic bags and pour in the marinade.
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4
Rub the marinade into the caps, seal the bags and marinate at room temperature while you make the corn salsa, turning the bags over occasionally.
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5
For the corn salsa: Lightly oil the grill grates.
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6
Brush the corn evenly with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper.
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7
Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes.
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8
Set aside to cool slightly; keep the grill at medium-high heat.
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9
Whisk the mayonnaise, Parmesan and lime zest and juice in a large bowl until combined.
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10
Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture.
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11
Mix in the cilantro and 1/4 teaspoon salt and set aside.
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12
Remove the mushrooms from the marinade, shaking off any excess, and season on both sides.
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13
Pour the marinade into a bowl.
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14
Put the mushrooms on the grill cap-side down and grill until very charred, rotating them a few degrees to keep one spot from charring too much if necessary, about 4 minutes.
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15
Flip, brush with a little marinade and grill until the bottoms are charred and the mushrooms are tender when pierced with the tip of a paring knife, about 4 more minutes.
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16
Transfer the mushrooms to a cutting board, slice thickly and transfer to a platter.
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17
For the taco bar: Serve the mushrooms immediately with the tortillas, corn salsa, Monterey Jack, pico de gallo, radishes, avocados and limes, letting diners build their own tacos.
