Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon paprika (regular or smoked)
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 red onion, thinly sliced
- 2 bell peppers (colors of your choice), thinly sliced
- 2 large portobello mushrooms (2 cups, 6 ounces), thinly sliced
- 8 flour or corn tortillas
- cilantro, for topping
- avocado, for topping, thinly sliced
- any other toppings you enjoy: sour cream/Greek yogurt, pico de gallo
Instructions
- Make the marinade: In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, paprika, pepper and garlic.
- Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let it sit for at least 30 minutes. You can marinate the onion and peppers overnight for a longer marinate. However, the mushrooms will not hold up. I opted for a quick 30-minute marination (as seen in the picture) and the flavor does not disappoint!
- Use some of the marinade (as it contains oil) to heat in a large cast iron skillet and/or grill pan. Add the peppers, onion, and mushrooms and cook, tossing often, until the peppers, onion, and mushrooms soften and start to char/’grill’, about 6 to 8 minutes.
- Warm the tortillas and you’re ready to assemble!
- To assemble, add a few mushrooms on a tortilla with the peppers and onions. Top with cilantro and a few slices of avocado. If you’re using guacamole, I prefer to add that on the tortilla first. Same with the sour cream. However you assemble/prepare your fajitas, eat and enjoy! I opted to keep these fajitas completely vegan, however, if you’d like to add some cheese and even an alternative animal protein, I challenge you to try them as I’ve created them. The flavors do not disappoint!
- Prep Time: 35
- Cook Time: 10
- Category: Dinner