Step 1

For the mushroom tacos: Char and warm the tortillas in a skillet for 20 to 30 seconds each in a dry pan. Wrap in a cloth to keep warm.

Step 2

Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, then cook until the mushrooms have released their moisture and begun to brown, 7 to 8 minutes. Add the garlic, chili powder, cumin, paprika, salt, pepper and chile flakes. Stir and cook, an additional 2 to 3 minutes. Stir in the lime juice.

Step 3

For the pickled onion pico de gallo: Combine the cherry tomatoes, pickled red onions, cilantro, cumin, salt, pepper, jalapeño and lime zest and juice. Toss to combine. Taste and adjust the seasonings.

Step 4

Serve the mushroom tacos with the pickled onion pico and warmed tortillas.