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Begin by making the portobello mushroom steaks according to these instructions.
While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.
Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.
Once the mushrooms are done, remove them from the oven and cut them into 1/2" slices. Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.