Poblano and Portobello Fajitas
Ingredients
The fajitas
-
1
Tbsp
olive or coconut oil
-
1
whole
poblano pepper (seeds removed and thinly sliced)
-
2
medium
bell peppers (seeds removed and thinly sliced)
-
1
whole
jalapeño (seeds removed and thinly sliced)
-
1
medium
yellow or white onion (cut into thin rounds)
-
2
large
portobello mushrooms (stems removed, wiped clean and thinly sliced)
The guacamole
-
2
medium
ripe avocados
-
1
Tbsp
lime juice (juice of ½ lime)
The seasoning and extras
-
1
tsp
A1 steak sauce (optional for mushrooms)
-
6
small
flour or corn tortillas (corn for gluten-free)
-
to taste
sea salt, cumin, & garlic powder
-
to taste
fresh red onion, hot sauce, cilantro, salsa (optional)
Instructions
- Heat a large skillet and a medium skillet over medium-high heat.
- Add oil to the large skillet, then add onion and peppers, seasoning generously with salt, cumin, and garlic powder.
- Cook until softened and slightly caramelized, then set aside and cover to keep warm.
- In the medium pan, add oil and then the mushrooms, seasoning with salt.
- Once the mushrooms are softened and browned, optionally add A1 sauce for flavor, then remove from heat and cover.
- Prepare guacamole by mashing avocados and mixing in lime juice and salt.
- Warm tortillas in the microwave or oven.
- Serve tortillas with peppers, onions, mushrooms, guacamole, and any desired toppings.
Nutrition Facts (estimated)
Servings
3 (2-taco servings)
Calories
362
Total fat
20.4g
Total carbohydrates
42.4g
Total protein
7.9g
Sodium
38.2mg
Cholesterol
0mg
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