Begin by cleaning the cremini mushrooms with a damp cloth to remove any dirt. Slice the mushrooms evenly, ensuring they are about ¼ inch thick.

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

Stir in minced garlic and cook for an additional 30 seconds.

Add the sliced mushrooms to the skillet and cook for 7 to 8 minutes until browned and moisture is released.

Sprinkle the mixture with smoked paprika, ground cumin, kosher salt, and black pepper. Stir well and cook for an additional 2 minutes.

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

In another skillet, heat corn tortillas over medium heat for 30 to 60 seconds per side.

To assemble, spoon mushroom filling into each tortilla, top with cotija cheese and cilantro, and serve with lime wedges.