To prepare the mushrooms, rinse them under water and rub your fingers along the dark "gills" on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.

In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.

Heat a large cast iron or non-stick skillet over medium-high heat.

Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.

Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.

Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.

 Add the juice of one lime and stir to incorporate.

Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.