Whisk together tamari, rice vinegar, brown sugar, 1 tsp sriracha, sesame oil, ginger, garlic, and corn starch. Pour over mushrooms in the skillet and stir until thick and the mushrooms are well coated.
Combine mayo with remaining 1 tsp sriracha until smooth.
Heat corn tortillas according to package directions.
Top each tortilla with red cabbage, mushrooms, queso fresco, cilantro and sriracha mayo. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/teriyaki-mushroom-tacos/