Description
These portobello mushroom fajitas have the perfect combination of spice, umami, and creaminess
Ingredients
Units
Scale
Marinade for Mushrooms
- 1/3 cup of Coconut Aminos
- 1/3 cup of water
- 2 cloves of garlic
- Juice from half a lime and 1 teaspoon of zest
- 1 teaspoon of cumin
Fajitas
- 3 large portobellos (can use Shitakes also but I prefer portobellos)
- 1 onion sliced
- 1 bell pepper, color of your choice, sliced
- 1 poblano pepper sliced
Instructions
- Make the marinade by whisking all ingredients together
- Wipe the mushrooms with a clean dish towel
- Scoop the gills out of the mushroom and slice long-way
- Soak the mushrooms in the marinade for at least 30 minutes
- Slice the other vegetables
- Sauté the onions in a nonstick pan. When they soften add all the other vegetables, cook until tender
- Steam corn tortillas or warm in a pan. Fill tortillas with mushroom/veggie mixture.
- Top with chipotle pecan sauce and mango salsa, avocado optional
Notes
Sometimes I add a raw coleslaw mixture to the fajitas and sometimes I add refried beans. Let your palate be your guide.
