For Red Pepper Corn Tortillas: Set flax meal and chili powder in a bowl. Blend all remaining ingredients in blender until smooth. Mix in flax and chili powder by hand. Spread onto Teflex sheets using template with an offset spatula.
Dehydrate at 115 degrees for 3-4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex.
Place back in the dehydrator for about 2 hours. Remove it from the dehydrator when the tortilla is completely dry on both sides. You should have about 9 tortillas per 14-inch tray.
For Mushrooms: Mix lime, olive oil, 5 Spice and salt in a bowl. Add Maitake Mushrooms and toss to cover mushrooms. Put Mushrooms on a Non Stick dehydrator sheet and dehydrate at 115 degrees for 1 hour.
For Guacamole: Peel and pit avocados. Place in a bowl with all other ingredients. Mix through mashing with the back of a large spoon
For Chipotle Ginger Crema: Blend all ingredients until creamy. Add water to desired consistency. Pass through strainer.
For Carrot, Radish and Cabbage: Toss all Ingredients until well mixed.
Assembly: Take a taco shell and spread about a tablespoon of the guacamole in the middle. Place another tablespoon's worth of the maitake mushrooms. Top with cabbage salad and a dollop of chipoltle ginger crema.