1. Place sliced peppers, onion, and mushrooms in a large bowl and set aside.
2. Make marinade/sauce: In a small bowl, combine lime juice, Worcestershire sauce, minced garlic, cumin, smoked paprika, chili powder, salt, and whisk to combine.
4. Working in two batches, warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of your vegetables and cook for around 5 minutes, until they become slightly tender (we don't want limp veggies here, we want a tender-crisp texture).
6. While vegetabless are cooking, warm and char the tortillas by placing them over a gas burner (or grill) for a few seconds per side, using tongs to flip them. Alternatively, wrap tortillas in foil and warm in a preheated 350 degree F. oven for 10 minutes.