In a small bowl combine avocado oil, lime juice, chili powder, garlic powder, smoked paprika, cumin, salt and pepper. Whisk to combine.
Place mushrooms, onions, peppers, zucchini and garlic in a shallow dish. Pour marinade over the vegetables and let marinade for 30 minutes and up to 2 hours.
Heat the oil in a skillet to medium-high heat. Drain the vegetables.
Add the onion and peppers to the pan and cook, stirring often, for 6 minutes.
Add mushrooms and zucchini and cook for 5 more minutes.
Meanwhile, while the vegetables are cooking heat another skillet over medium-high heat. Heat tortillas in the skillet until warmed through, about 2 minutes per side.
To serve, add vegetables to the tortillas and top with avocado, salsa, sour cream, and cheese.