Halve and peel red onion. Slice halves into thin strips.

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

Quarter mushrooms.

Stem, seed, remove ribs, and slice red bell pepper and poblano pepper into thin strips. Cut strips into 2" pieces.

In a mixing bowl, combine half the red onion (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 1 tsp. 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.

Meat lovers! If using protein, cook before mushrooms and transfer to a plate. Use a large non-stick pan (no need to wipe clean). If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, combine with 1/4 tsp. salt and a pinch of pepper. Stir occasionally over medium-high heat until no pink remains, 4-6 minutes.

Add poblano pepper, red bell pepper, remaining red onion, and 1/4 tsp. salt to pan. Stir occasionally until tender, 4-5 minutes.

If using protein, add to pan and stir occasionally until heated through, 1-2 minutes.

Remove from burner. Stir in seasoning blend and 1 tsp. lime zest.

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

Plate dish as pictured on front of card, filling tortillas with vegetables and topping with lime crema, pickled onion (to taste), and queso fresco. Squeeze lime wedges over tacos (to taste). Bon appétit!