Start by cleaning the cremini mushrooms with a damp towel and slice them evenly. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté until translucent, about 3 minutes.

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

Add the sliced mushrooms and cook for 7 to 8 minutes until browned and caramelized.

Season with smoked paprika, ground cumin, salt, and pepper. Cook for another 2 minutes.

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

Warm the corn tortillas in a separate pan for 30 to 60 seconds on each side.

Assemble tacos by spooning the mushroom filling into tortillas, topping with cotija cheese. Serve immediately.