Halve and peel onion. Slice halves into thin strips.
Stem, seed, remove ribs, and slice red bell pepper and poblano pepper into thin strips. Cut strips into 2" pieces.
Zest and halve lime. Quarter one half and juice remaining half.
Pickle Onions and Make Lime Crema
In a mixing bowl, combine half the onion (reserve remaining for vegetable mixture), 1 Tbsp. lime juice, 1 tsp. water, and a pinch of salt. Set aside, 8-10 minutes.
In another mixing bowl, combine sour cream and 1 tsp. lime juice.
Sear the Mushrooms
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Finish the Vegetables
Add remaining onion, peppers, and ½ tsp. salt to pan.
Stir occasionally until tender, 4-5 minutes.
Remove from burner.
Stir in cumin seasoning and 1 tsp. lime zest.
Finish the Dish
Wrap tortillas in damp paper towel and microwave, 30 seconds.
Alternatively, heat tortillas in a pan over medium heat, 30-45 seconds per side.
Plate dish as pictured on front of card, place vegetables in tortillas and top with lime crema, pickled onion (to taste), and queso fresco. Serve lime wedges on the side. Bon appétit!