Slice cremini mushrooms ¼ inch thick and dice onion into ¼ inch pieces. Mince garlic finely. Pat mushrooms completely dry with paper towels to prevent steaming during cooking.
1 lb cremini mushrooms, 1 medium onion, 3 cloves garlic
Heat cast iron skillet over medium-high heat until a water droplet sizzles immediately (about 375°F). Add olive oil, then add mushrooms in a single layer with 2cm gaps between pieces. Cook for 5 minutes without stirring until bottoms are golden brown with crispy edges.
2 tbsp olive oil, 1 lb cremini mushrooms
Add diced onion and minced garlic to the pan and stir to combine. Sprinkle cumin, smoked paprika, chili powder, salt, and pepper over mushrooms. Cook 3-4 minutes, stirring occasionally, until onion softens and spices are fragrant.
1 medium onion, 3 cloves garlic, 1 tsp cumin, 1 tsp smoked paprika, 0.5 tsp chili powder, salt, black pepper
Remove pan from heat. Squeeze fresh lime juice over mushrooms and stir to coat. Let rest 2-3 minutes off heat so juices redistribute. Mushrooms should look glossy without pooling liquid.
1 whole lime
Heat a dry skillet over medium heat and toast each corn tortilla for 20 seconds per side until warm and pliable. Fill each tortilla with the mushroom mixture and top with chopped cilantro. Serve immediately before tortillas soften.
8 pieces corn tortillas, 0.25 cup cilantro
