MOP stands for mushroom, onion and pepper, the trifecta of veggie taco fillings.
Heat a large skillet over medium-high to high. Add the oil, three turns of the pan. Cook the mushrooms, stirring occasionally, until browned, about 8 minutes. Add the poblanos, onion, garlic, jalapeño, cumin and thyme; season with salt and pepper. Cook, tossing often, until the chiles are crisp- tender, about 5 minutes. Douse with the lime juice.
In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.
Fill the tortillas with the poblano mixture; top with lettuce, cheese, tomatoes, cilantro and hot sauce.