Grilled Portobello and Rajas Salsa Taco with Queso Fresco

Bobby's Rub for Beef and Pork:

1/4 cup ancho chile powder

2 tablespoons ground coriander 

2 tablespoons dry mustard 

2 tablespoons paprika 

2 tablespoons freshly ground black pepper 

2 tablespoons kosher salt 

1 tablespoon chile de arbol or cayenne pepper 

1 tablespoon ground cumin 

1 tablespoon dried oregano 

Portobello Mushrooms and Rajas:

2 large portobello mushrooms, stems removed

Canola oil, for brushing vegetables 

1 large or 2 medium Anaheim chiles 

1 large yellow bell pepper 

1 large red bell pepper 

Kosher salt and freshly ground black pepper

1/2 cup chopped fresh cilantro 

2 tablespoons extra-virgin olive oil 

6 scallions, thinly sliced

1 Fresno chile, finely diced 

Juice of 1 lime

Tortillas and Toppings:

Eight 8-inch flour tortillas

1 cup crumbled queso fresco

Lime wedges, for serving