For Fajitas
- 1–2 Portobello mushrooms, sliced (about 1/4″ slices)
- 3 bell peppers (I use a variety of colors), sliced
- 1 red onion, sliced
- fajita seasoning (below)
- Juice of 1 lime
- 1 Tbsp olive oil or avocado oil
- 1–2 Tbsp finely minced cilantro (plus more for serving, if desired)
- 1–2 Tbsp avocado oil for cooking (can sub vegetable oil or coconut oil, if desired)
For the Fajita Seasoning
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Tortillas
- Simon's Secret Sauce (any flavor)
- Guacamole
- Salsa
- Additional fresh cilantro
INSTRUCTIONS
- In a large bowl, combine mushrooms, bell peppers, and onion. Sprinkle with fajita seasoning, lime juice, olive oil, and cilantro. Let marinate about 10 minutes.
- While the veggies marinate, heat a medium or large pan (I prefer cast iron) over medium-high heat. Add your tortillas one at a time and cook 30-60 seconds per side, or until tortillas begin to puff and get some slightly golden spots. Remove from pan and store on a plate wrapped with a clean dish towel to keep warm.
- When all the tortillas are done and the veggies are ready, heat a small drizzle of avocado oil in the pan and add just enough veggies to cover the bottom of the pan. You’ll need to work in batches so you don’t over-crowd and steam them. Cook, stirring regularly about 3-4 minutes per batch. Remove to a dish and repeat with remaining veggies. When all the veggies are cooked, return them to the pan to heat through and serve with tortillas and your favorite toppings (Simon's Secret Sauce - duh!)
