1. Prep the Mushrooms: Use a damp cloth to clean the mushroom caps. Remove the stems and use a small spoon to gently scrape out and discard the dark gills underneath. Slice the caps into ½-inch-thick strips.
2. Make the Marinade: In a large bowl, whisk together 1 tablespoon of olive oil, the minced garlic, chipotle adobo sauce, cumin, coriander, salt, and pepper.
3. Coat the Mushrooms: Add the sliced mushrooms to the bowl and toss thoroughly so every piece is coated in the smoky spice blend. Let them rest for 10 to 15 minutes.
4 Cook the Mushrooms: Heat 1 tablespoon of oil in a large non-stick or cast-iron skillet over medium-high heat. Add the mushrooms in an even layer.
5. Cook undisturbed for 3 to 4 minutes to get a good sear, then stir and continue cooking until they are tender and slightly caramelized, about 6 to 8 minutes total. Remove from heat and stir in the fresh lime juice.
6. Warm the Tortillas: Heat a dry skillet over medium-high heat. Warm the corn tortillas for 30 seconds on each side until pliable and lightly charred.
7. Assemble: Spoon the warm, smoky portobello mushrooms into the tortillas. Top generously with sliced avocado, fresh cilantro, pickled red onions, and a sprinkle of cotija cheese. Serve immediately with extra lime wedges
