Portobellini mushroom, red peppers and onions, avocado slices and lettuce, a topping of vegan cheddar, few drops of lime, hot sauce and salsa for these amazing fajitas.
Ola! I love summer, long days, heat waves, eating outdoors, picnics, and great Latin food, spicy and fun to eat. I call it social food. What I mean about that is that it promotes talking and laughing, and a participation of everyone in the final stages of eating, and texting and phone use limited as your hands are busy and painted with the juices and ingredients of this dishes. Whether it be tacos, or enchiladas, or the dish we have prepared tonight Fajitas, always a favorite in the lunch or dinner roster. Even the name fajitas gets you going, seems like a party word, so lets fajitas!
Nicoletta received a great vegan cookbook called Oh She Glows from a dear friend Jane, she was roaming the pages and came upon a great recipe for Portobello steak fajitas. Looked so good and I love that this mushroom has such a meaty flavor especially when you grill them. So off to the City Center 104 st market. We found some nice portobellini mushroom at Mona Foods where they have such a great selection of tasty mushrooms, dry or fresh. Also found some nice sweet red, orange, and yellow banana peppers at the Kuhlmann’s market stand, green onions from my parents’s organic garden, avocado and yellow corn tortillas from our local food store. We are set, the mushrooms sliced and marinated in extra virgin olive oil, infused with spices of cumin, chili powder, lime, giving this meaty vegetable a bit of kick, grilled on the barbecue bringing out the earthy flavor to a caramelized goodness. Vegetables marinated also in extra virgin olive oil, salt and pepper, simply cooked on the bbq burner in a cast iron pan. Love the heat of a cast iron pan quick cooking searing and sealing all that good flavor into the peppers and the slight char on the onions, adding a bit of smoke to its sweetness. A final touch the grilling of the soft corn tortillas adds the finishing touch to this beautiful portobellini mushroom fajitas.
Now the fun part, the construction of these Portobellini Mushroom Fajitas: a slather of salsa, a layer of mushroom, a nice grouping of the cooked red peppers and onions, a beautiful creamy ripe avocado, some fresh salad greens straight from my parents’s beautiful and bountiful garden, a topping of vegan white cheddar and few drops of lime and hot sauce. We are set, I can’t say another word because in the next ten seconds my mouth will be full.
I always wish there was a way to interactively share this experience with you. They invented scratch and sniff, how about wish and taste? Here’s to wishful thinking.
- 4 Portobellini mushrooms
- 2 sweet orange banana peppers
- 2 sweet yellow banana peppers
- 1 sweet red banana pepper
- 2 stalks green onion
- 1 ripe avocado
- 1 1/2 cups shredded salad greens
- 3/4 cup of shredded vegan white cheddar cheese
- 1/2 cup of medium spicy tomato salsa (spiciness optional)
- 1/4 cup sour cream (optional)
- 4 teaspoons of desired hot sauce or Tabasco (optional)
- 6 medium yellow corn soft tortillas
- 4 table spoons extra virgin cold pressed olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 lime, 1/2 juice, 1/2 sliced
- salt and pepper to taste
- Clean and slice portobellini mushrooms and place in bowl.
- Add 2 tablespoons olive oil, lime cumin and chili powder and toss well, set aside.
- Wash and slice orange, yellow and red peppers lengthwise and place in bowl.
- Add 1 tablespoon olive oil, salt and pepper and toss well, set aside.
- Preheat barbecue to 400 F.
- Shred lettuce and cheese.
- Slice up avocado.
- Place pieces of mushrooms on grill and cook on both side 10 minutes per side or until grill marks appear. Set aside.
- At the same time heat up 1 tablespoon of olive oil in a cast iron pan and saute peppers and onions till onions and peppers are cooked and are charred a bit. Set aside.
- Place tortilla shells on grill and heat about 1 minute a side.
- Place soft tortilla on plate.
- Spread salsa on top till slightly covered.
- Add grilled portobellini mushrooms, peppers and onions, and finally avocado.
- Top with lettuce and cheese, sour cream and hot sauce (optional).
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