In a large skillet cook the onion, tomato, bell pepper, mushrooms, rice, salt, pepper, and cumin over medium-high heat, stirring often, for ten minutes.

In a smaller skillet, brown the tortillas over medium heat for fifteen to thirty seconds on each side.

To make the sauce, combine the mayo and lime with the cilantro and mix until the sauce is smooth.

Spoon the vegetable and rice mixture into the toasted tortillas, and top with the slaw shreds and dressing before serving.