Preheat oven to 400 F. Place finely chopped cauliflower on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven on the top rack for and cook for 40 minutes. Finish by broiling for 2-3 minutes to crisp and brown.
While the cauliflower is cooking, prep other ingredients. To make the adobo sauce, mix vegan mayonnaise and canned adobo in a bowl until combined. Set aside.
To make the superfood booster, add ingredients to a food processor. Pulse about fifteen seconds until a fine powder.
Mix together orange and lime juices, garlic, liquid smoke and spices in a medium bowl. Add mushrooms and fold together to coat. Add in batches to a large sauté pan over high heat. Cook for about 7 minutes over high heat, stirring occasionally to create a single layer in the pan until the mushrooms are soft, and warmed through with most of the liquid evaporated. Repeat with second batch so as not to crowd the pan.
On a hot griddle or cast-iron skillet, heat corn tortillas for one minute on each side.
To assemble tacos, add roughly 1/3 cup mushroom taco filling, 1/4 cup cauliflower florets and a spoonful of the adobo cream and the salsa verde to a tortilla. Sprinkle with radishes and 1/4 teaspoon of superfood booster with a squeeze of fresh lime.