8 Small Corn Tortillas

2 Cups Sliced Mushrooms (Such As Button, Cremini, Or Shiitake)

1 Small Onion, Thinly Sliced

2 Cloves Garlic, Minced

1 Jalapeno Pepper, Seeded And Minced (Adjust To Your Desired Level Of Spiciness)

1 Tablespoon Olive Oil

Pepper To Taste

1 Teaspoon Ground Cumin

1/2 Teaspoon Smoked Paprika

Salt To Taste

Step: 1

Heat Olive Oil In A Large Skillet Over Medium Heat. Add The Sliced Onions, Jalapeno Pepper, And Cook Until They Become Translucent And Slightly Caramelized About 5 Minutes.

Step: 2

Add Minced Garlic To The Skillet And Cook For An Additional Minute, Stirring Frequently.

Step: 3

Add The Sliced Mushrooms, Cumin, Chili Powder, Smoked Paprika, Salt, And Pepper To The Skillet. Stir Well To Coat The Mushrooms And Cook For About 5-7 Minutes, Or Until The Mushrooms Are Tender And Slightly Browned.

Step: 4

While The Mushrooms Are Cooking, Heat The Corn Tortillas. You Can Warm Them In A Dry Skillet Over Medium Heat For A Minute On Each Side Or Wrap Them In A Damp Paper Towel And Microwave For 20-30 Seconds Until Soft And Pliable.

Step: 5

Once The Mushrooms Are Done, Remove The Skillet From Heat. Taste And Adjust The Seasoning If Needed.

Step: 6

Assemble The Tacos By Placing A Spoonful Of The Mushroom Mixture Onto Each Tortilla. Top With Fresh Cilantro And Any Additional Toppings Of Your Choice.

Step: 7

Serve The Spicy Mushroom Tacos With Lime Wedges On The Side For Squeezing Over The Tacos.