Step 1

Twist the stems off the portobello mushrooms. Use a spoon to scrape away the brown gills from the underside of the mushroom caps.

Step 2

In a large zip-top bag, combine 1 tablespoon canola oil, soy sauce, juice of 2 limes, garlic, oregano, chili powder, cumin, and pepper. Add steak and mushrooms and set in the refrigerator for 1-8 hours.

Step 3

Preheat the oven and cook frozen tater tots according to package directions.

Step 4

Heat 1 tablespoon of canola oil in a cast iron skillet over medium-high heat. Add the mushrooms and the steak to the pan. Cook the mushrooms for 5 minutes per side. Sear the steak for 2 minutes on each side, then 3-4 minutes per side until the internal temperature is 135 for medium-rare. Remove the steak and let it rest for 5 minutes. Slice the mushrooms and steak into strips.

Step 5

To make green chili cheese sauce, stir together ½ cup sour cream, ½ cup shredded Monterey Jack cheese, and drained green chilis. Heat in the microwave for one minute or until the cheese is completely melted.

Step 6

To make lime sour cream, stir together 1/2 cup sour cream and juice from one lime.

Step 7

Fill warmed tortillas with steak, mushrooms, green chili cheese sauce, tater tots, lime sour cream, parsley or cilantro, green onions, and salsa verde.