Gently clean and slice your cremini mushrooms evenly to ensure even cooking.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chopped yellow onion and sauté for about 3 minutes until they become translucent and fragrant.

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Add the sliced mushrooms to the skillet, spreading them evenly across the pan. Cook for about 7-8 minutes, stirring occasionally, until they are browned and have released their moisture.

Sprinkle in the smoked paprika, ground cumin, kosher salt, and black pepper. Stir well to coat the mushrooms evenly, and sauté for an additional 2 minutes.

Remove the skillet from heat and stir in fresh lime juice and chopped cilantro.

In a dry skillet over medium heat, toast corn tortillas for 30-60 seconds on each side until they are slightly charred and warm.

To assemble, spoon the warm mushroom filling onto your toasted tortillas. Top each taco with crumbled cotija cheese and additional cilantro.