Mushroom Fajitas with Arugula-Pecan Salsa & Queso Fresco

Combine arugula, pecans, jalapeños, 5 tablespoons oil, lime juice, 1/2 teaspoon salt and pepper in a small bowl.

Heat a large cast-iron skillet over high heat until nearly smoking. Add 1 tablespoon oil, onion and poblano; cook, stirring, until lightly browned, about 2 minutes. Transfer to a bowl. Add mushrooms, cumin, the remaining 1 tablespoon oil and 1/4 teaspoon salt to the pan; cook, stirring occasionally, until the mushrooms are browned and soft, about 4 minutes. Stir in the onion and poblano and reduce heat to medium; cook until heated through, about 1 minute more. Serve in tortillas with the salsa and cheese.