Prepare the Spice Mix: In a small bowl, combine all the spice mix ingredients: smoked paprika, cumin, chilli powder, oregano, garlic powder, onion powder, salt, and pepper. Give it a good stir to ensure everything is evenly distributed.

Prep the Vegetables: Ensure all your vegetables are washed, prepped, and sliced as described in the ingredients list. Having everything ready before you start cooking is essential as the cooking process moves fast.

Heat the Pan: Place a large frying pan or cast-iron skillet over a medium-high heat. Add the olive oil. You want the pan to be properly hot before you add anything. You can test if it's ready by flicking a tiny drop of water in; if it sizzles and evaporates immediately, you're good to go.

Cook the Onions and Peppers: Add the sliced red onion and bell peppers to the hot pan. Let them cook for 5-7 minutes, stirring only occasionally. You want to let them sit long enough to develop some colour and char. I find that leaving them undisturbed for a minute or two at a time works best.

Add Remaining Vegetables: Add the sliced mushrooms and courgette to the pan. Continue to cook for another 5-6 minutes, stirring more frequently now, until the mushrooms have released their water and all the vegetables are tender-crisp.

Add the Spices: Sprinkle the prepared spice mix all over the vegetables in the pan. Stir everything together well, ensuring every piece of vegetable is coated in the seasoning. Cook for another minute until the spices are fragrant.

Warm the Tortillas: While the vegetables finish cooking, warm your tortillas. You can do this by heating them one by one in a dry frying pan for about 30 seconds per side, or by wrapping the stack in foil and placing them in a warm oven (150°C) for 10 minutes.

Serve Immediately: Squeeze the juice of one or two lime wedges over the sizzling vegetables right at the end. Take the pan straight to the table (on a heatproof mat!) and serve with the warm tortillas and all your chosen toppings.