Start by cooking the rice. Rinse the rice under water before cooking. On medium heat, add in the ghee and let it melt down. Toss in the rice and toast it for about 5-10 minutes, stirring frequently so that it doesn’t burn - toasting infuses flavor into the rice. Now turn the heat to high and add in the coconut milk, water and sea salt. Bring to a boil and then immediately lower to a simmer and place the lid on top. Do not touch the rice while it cooks for 15-20 minutes! Once it’s done cooking, fluff the rice with a fork and let it sit to cook for about 10 more minutes. Now add in the cilantro and lime juice and fluff once more.
To cook the mushrooms, start by warming the sesame oil in a medium sauté pan on medium-high heat. Add in the green onions, garlic, mushrooms, and sea salt and cook until the mushrooms have softened, about 5-10 minutes. Turn the heat off and stir in the hoisin sauce and the sesame seeds.
To assemble the tacos - warm both sides of the tacos and stuff each with the rice, then the mushroom mixture and top with pickled veggies and cilantro. Enjoy!