Fire up your grill (or set an oven to 400F).
Remove the stem from the Portobello mushroom cap with a knife and scrape out the inside using a spoon.
Spray/rub the grill with olive oil then place the mushroom caps on the grill (or in the oven set at 400F) for about 10 minutes.
After baking, place the mushroom caps on a paper towel to remove the excess water so they will not be soggy when eating.
Cut the slice of bacon into pieces, and then cook the pieces in a nonstick skillet. When the bacon has nearly finished cooking, toss in the chicken breast and cook it using the grease from the bacon.
While the chicken is cooking, season it in the skillet with cumin and pepper.
Chop up the chicken breast into small pieces, then build your taco! Add cabbage, chicken, pico de gallo, mashed avocado then crispy bacon.