Zest and halve lime. Cut one half into wedges and juice the other half.

Quarter mushrooms.

Halve and peel onion. Slice halves into thin strips.

Stem, remove seeds and ribs, and slice bell pepper and poblano into thin strips. Cut strips into 2" pieces. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

In a mixing bowl, combine half the onions (reserve remaining for vegetables), 1 Tbsp. lime juice (reserve remaining for crema), 1 tsp. water, and a pinch of salt. Set aside, at least 8 minutes.

In another mixing bowl, combine sour cream and remaining lime juice. Set aside.

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.

Add poblanos, bell peppers, remaining onions, and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 4-5 minutes.

Remove from burner. Stir in chile and cumin rub and 1 tsp. lime zest.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

Plate dish as pictured on front of card, filling tortillas with vegetables and topping with lime crema, quick-pickled onions (to taste), and cheese. Squeeze lime wedges over to taste. Bon appétit!