In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, the cumin, chipotle powder, paprika, garlic and salt and pepper. Stir to combine and allow to cook down for about 5 minutes, until mushrooms have began to absorb seasonings,
Add in the bell peppers and the onion, squeeze lime over, and stir to combine. Allow to cool until peppers begin to soften slightly and onions are cooked through, about 10 to 15 minutes.
Taste test, add more salt if necessary, then remove from heat.
Divine the mix between about 5 gluten free soft taco shells, and add in your favourite toppings - cheese, avocados, salsa, and jalapeños. Serve and enjoy!