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Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces.
In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings.