Heat butter and olive oil over medium-high heat. Add mushrooms and onions to pan and then cook for approximately 10-15 minutes, or until mushrooms have given up most of their moisture and become golden brown. Stir in Kikkoman Soy Sauce, salt and pepper and remove from heat.
Combine water, lime and lemon juices, sugar and salt in small pot. Bring to a boil and stir to dissolve sugar and salt. Pour over peppers in a non-reactive holding dish. Allow pickle mixture to stand at least 30 minutes to develop flavors.
Beat together the eggs and Kikkoman Soy Sauce in a shallow dish. Place flour and Kikkoman Gluten-Free Panko Style Coating in separate shallow dishes. Roll each avocado slice in flour, then the egg mixture, then the Kikkoman Gluten-Free Panko Style Coating. Heat olive oil in a medium frying pan. Fry dredged avocado slices over medium heat until golden brown on both sides.
Place 1/3 cup of mushroom filling on each tortilla. Top with 1/8 cup of the pickled peppers, and place 1-2 avocado slices on each taco. Sprinkle with the cilantro and serve.
Recipe courtesy of Evelin Castro and Area Supervisor Matthew Hairgrove of Denver Public Schools at the 2019 Menu Directions Culinary Competition.