Portobello Mushroom Fajita Tacos
Ingredients
Seasoning Mix
2 Tablespoons Chipotle Pepper, Ground (more or less depending on your heat tolerance)
1 Tablespoon Comino/Cumin
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Black Pepper
Fajitas
2 Portobello Mushrooms
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Large Sweet Onion
2 Tablespoons Minced Garlic
EVOO and High Heat Oil
Flour Tortillas
Mexican Crema or Sour Cream
1 Lime
Kosher Salt
Directions
Slice all your ingredients (mise en place). The Mushrooms should be sliced 1/2 inch thick (they will shrink when cooked). TheThe bell peppers and onion should be sliced into quarter-inch slices.
Coat your mushrooms lightly with EVOO, and dust with your seasoning mix.
Heat a heavy pan (I used cast iron) over high heat, and add a high heat oil. Add your portobello mushroom strips, and cook until they have a moderate char. Remove and put aside.
Add more oil to the pan, and lower the heat to medium high. Add your bell peppers and onions. Add salt, and cook until soft and a bit charred. Add garlic for the last 30 seconds.
Build
Warm your tortillas in a pan. Add your mushrooms, peppers and onions. Squeeze some lime juice over the top. Drizzle with Mexican Crema or sour cream (optional -- for the vegans). Garnish with cilantro, if you wish.
CD
Ingredients
Seasoning Mix
2 Tablespoons Chipotle Pepper, Ground (more or less depending on your heat tolerance)
1 Tablespoon Comino/Cumin
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Black Pepper
Fajitas
2 Portobello Mushrooms
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Large Sweet Onion
2 Tablespoons Minced Garlic
EVOO and High Heat Oil
Flour Tortillas
Mexican Crema or Sour Cream
1 Lime
Kosher Salt
Directions
Slice all your ingredients (mise en place). The Mushrooms should be sliced 1/2 inch thick (they will shrink when cooked). TheThe bell peppers and onion should be sliced into quarter-inch slices.
Coat your mushrooms lightly with EVOO, and dust with your seasoning mix.
Heat a heavy pan (I used cast iron) over high heat, and add a high heat oil. Add your portobello mushroom strips, and cook until they have a moderate char. Remove and put aside.
Add more oil to the pan, and lower the heat to medium high. Add your bell peppers and onions. Add salt, and cook until soft and a bit charred. Add garlic for the last 30 seconds.
Build
Warm your tortillas in a pan. Add your mushrooms, peppers and onions. Squeeze some lime juice over the top. Drizzle with Mexican Crema or sour cream (optional -- for the vegans). Garnish with cilantro, if you wish.
CD
