Likely originating in Texas in the early 20th century, the Tex-Mex version of fajitas traditionally used skirt steak. Instead of meat, I substituted quick-marinated portobello mushrooms sautéed with peppers and onions and rolled in a flour tortilla.
The marinated portobello mushrooms make these fajitas substantive and flavorful. I like to cook the peppers and onions until they’re a bit blackened for even more flavor.
Once the ingredients are cooked, fill each flour tortilla with some guacamole, cooked vegetables, fresh salsa and lime juice.
To make this recipe more realistic, I buy pre-made salsa and guacamole. Feel free to make your own. Preparing everything from scratch makes me feel like I’m running a restaurant, and that just sounds tiring.
Oh, and remember how fajitas always used to be served on a “sizzling platter?” I think that was just an 80’s trend. Rather than burning yourself on a cast iron skillet, feel free to serve these fajitas on a normal plate. Much safer.
- 8 six-inch flour tortillas
- 2 tablespoons plus 1 teaspoon olive oil (separate)
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground cumin
- 1 tablespoon soy sauce (or Bragg’s liquid aminos)
- 4 large portobello mushroom caps, sliced ¼-inch thick
- 1 small yellow onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- ¼ teaspoon salt
- 8 ounces guacamole
- salsa verde and lime wedges for serving
- fresh ground pepper to taste
- Preheat oven to 300 degrees Fahrenheit. Wrap tortillas in foil and place them in the oven to keep warm for serving.
- In a large bowl, combine 2 tablespoons olive oil, lime juice, garlic, crushed red pepper flakes, ground cumin and soy sauce. Add sliced portobello mushrooms and toss to combine. Set aside as you prepare the remaining ingredients.
- In a large sauce pan, heat remaining teaspoon of olive oil. Add onion and cook 2-3 minutes until soft, stirring occasionally. Add red and green bell peppers, salt and fresh ground pepper to taste. Cook about 10 minutes until peppers are soft. (I like them a bit blackened on the edges). Transfer pepper mixture to a bowl or plate and set aside.
- Reheat the same pan where you cooked the peppers, add the portobello mushroom mixture. Cook 7-10 minutes until mushrooms have released their liquid and it has mostly evaporated. Add the pepper mixture back into the pan and cook another 1-2 minutes, stirring frequently.
- In each heated tortilla, place approximately 1 tablespoon of guacamole down the center. Add a serving of portobello pepper mixture and top with salsa verde.