1 teaspoon olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers
3/4 cup sliced onion
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tablespoons chopped fresh cilantro
1/2 tablespoon lime juice
6 (6-inch) corn tortillas
Fat-free sour cream or plain fat-free Greek yogurt, for optional topping
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