Add your diced potatoes to a mixing bowl and season with salt, black pepper, smoked paprika, and avocado oil. Mix until well coated.
Transfer the seasoned potatoes to a parchment-lined sheet pan and spread them out on one even layer. Roast the potatoes for 30-45 minutes, stirring halfway through, until golden & crispy.
Prepare the mango avocado salsa. In a medium bowl, combine the mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.
Make the Jamaican Jerk Mushrooms. Clean the mushrooms by gently wiping them with a paper towel. Slice into thick slices (about 1/2 inch). Add vegan butter (or oil) to a pan over medium-high heat and give it 1-2 minutes to heat up. Add the mushrooms to the pan and season with the jerk spice mix. Saute for 4-5 minutes on each side. Add more vegan butter or oil, if needed.
Ready to serve: heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 20 to 35 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in a storage container to keep them warm.
Assemble the tacos: Serve the roasted potatoes and jerk mushrooms with the warmed tortillas and mango avocado salsa.