Preheat oven to 425°F (220°C, gas mark 7)

Make the pico de gallo by combining all of the ingredients in a bowl, then sprinkling over a pinch of salt and pepper. 

Mix well, then set aside to let the flavours meld.

Add the whole chunks of chicken of the woods, water or stock, salt, chili powder, cumin, paprika, oregano, garlic powder, tomato paste, and chipotles (if using) to a pot and bring to a simmer over medium heat. 

Simmer for 10 minutes, then remove the mushrooms. Set them aside to cool. 

Bring the liquid to a boil and reduce until there is only about 1/4 cup (60ml) left in the pot. Let cool. 

Once the chicken of the woods is cool enough to handle, shred it as if you would a chicken breast. You want small bite-sized shreds, not chunks cut with a knife. 

Add the shredded mushroom, lime juice, shredded cheese, and the cooled cooking liquid to a bowl, then mix well. 

Take the tortillas out and brush them with oil, or spray them cooking spray on one side. 

Flip them over so the oiled side is down. 

Spoon the mushroom filling evenly between the tortillas, then roll them tightly and put them onto a baking tray, seam side down. If they won’t cooperate, try microwaving them for a few seconds to make them more pliable. I stacked mine close together so they didn’t unroll. 

Put in the oven and bake for 20 minutes, keeping a close eye on them towards the end so they don’t burn. Spin the sheet pan 180° half way through cooking to achieve even baking. 

Meanwhile, peel and pull the pit out of the avocado. Mash it with a fork in a small bowl. Add a pinch of salt and the juice of a lime and stir them in. Set aside. 

Once the taquitos are done cooking, serve them with pico de gallo, the guacamole, sour cream, lettuce, and cotijo or feta cheese. You can serve the garnishes on the side or all on top. Enjoy!