Roast the peppers on the open flame of a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Put in a bowl and cover with a clean kitchen towel or plastic wrap; let stand for 5 minutes. Peel the peppers with a knife, scraping off the skin, then remove the stem and seeds. Cut crosswise into thin strips.

Heat the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until they have released some of their liquid and are golden brown, about 10 minutes. Add the peppers, coriander and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice and season with salt to taste.

Serve the mushroom pepper filling in warm tortillas topped with radishes, avocado, queso fresco, crema and cilantro. Serve with lime wedges.