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Portobello Fajitas


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Portobello Fajitas

https://www.hummusapien.com/portobello-fajitas/

Crazy flavorful Portobello Fajitas packed with veggies for the perfect healthy weeknight meal the whole family will love. Serve with guacamole, salsa and cheese!

wood cutting board with three veggie fajitas and toppings

wood cutting board with three veggie fajitas and toppings

It’s a fiesta up in here!

Are you a fajita person? I was totally a fajita gal growing up. My mom made them for dinner all the time!

I have vivid memories of going to Marcelita’s with the fam and ordering those skillet fajitas that come out all steamy and sizzling and magical. The soft tortillas, the bottomless chips, the myriad of toppings….ahhh. The good life.

And then if you were lucky enough to be there on your birthday like I was, the team members would serenade you in their sweet sombreros whilst shaking maracas in your face and serving birthday flan.

The memories. Take me back!

Apparently Marcelita’s is no longer around, so we’re doing the next best thing: making fajitas for ourselves. Boom shaka laka!

And the good news is that fajitas are like not at all hard to make. We’re talking veggies, spices, tortillas, and toppings. Ohhhh the toppings. That’s when things start to heat up.

up close bowl of fajitasup close bowl of fajitasThe best fajita toppings

Ok ok ok. The fun is definitely in the toppings, so I’ll give you the 411 on my favorites, in addition to the obvious cilantro and lime wedge combo.

  • Guacamole: The salty, limey creamy notes just make the fajitas. This recipe is my absolute favorite. (Sometimes I use bottled lime juice, shhhh.) The coriander makes this guac unforgettable.
  • Salsa: I like the medium chunky kind. Frog Ranch is a good local brand.
  • Cheese: Shredded cheddar is the move. Not the kind that’s pre-shredded. Go the extra mile and grate a block of Tillamook extra sharp cheddar and I swear you won’t be sorry.
  • Hot sauce: I love Frank’s or Tabasco Chipotle. Spice it up!
  • Tortilla chips: Ok these are more on the side, but soooo good for crunch. We love the blue corn ones!
  • Shredded lettuce: We pretty much always have a salad on the side with dinner but I love me some crisp shredded lettuce.

fajita ingredients fajita ingredients Fun ways to cook fajita veggies

  1. In the skillet: I like making these in my biggest cast iron skillet because it really gets a nice char on the veggies. Char equals flavor! They also get softer this way.
  2. In the oven: I’d say this is the cleaner version since you can just toss the parchment paper versus washing a pan. This method takes more time, but it’s also hands off. The downside is I find they don’t get as soft and charred. But still a good option!
  3. On the grill: We can’t wait to throw make these on the grill! The flavor will be amazing.

How to keep guacamole green

The best tip I ever learned was using an onion. Simply slice off a hunk of onion horizontally so you have a big flat piece that can cover the exposed part. Place leftover guacamole in a storage container and top with onion so as little guacamole as possible is exposed.

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Then put the lid on and voila, green guac for days! Remove the onion before serving. I like to brighten up older guac with a squeeze of fresh lime juice.

fajita toppings in cast iron skilletfajita toppings in cast iron skilletStorage tips

Good news—cooked peppers and shrooms hold up great in the fridge. They should last up to three-four days. Store all the veggie and topping components separately and simply reheat tortillas when you’re ready to eat.

These would also be magical with thinly sliced zucchini in the summer! And maybe some grilled corn and cojita cheese? With avocado crema?!

Ok it’s not even spring and I’m already on summer food…

bowl of fajitas with toppingsbowl of fajitas with toppingsPlease let me know if you love these fajitas by leaving a star rating and/or comment! I hope you adore them as much as I do!

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Description

Flavorful Portobello Fajitas packed with veggies for the perfect healthy weeknight meal the whole family will love. Serve with guacamole, salsa, cheese and crunchy tortilla chips!


For the vegetables:

  • 3 bell peppers, sliced
  • 1 medium onion, sliced (reserve the other half for keeping guacamole green!*)
  • 2 large portobello mushrooms, de-stemmed and gills removed (6oz)
  • 2 tsp mild chili powder
  • 1 tsp kosher salt
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes (optional)
  • Freshly ground black pepper
  • 1 lime, juiced (2 tbsp)
  • 2 tbsp avocado oil, plus more for cooking

For assembly + topping ideas:

  • small corn or flour tortillas
  • toppings: guacamole, salsa, freshly grated cheddar cheese, hot sauce

  1. Place sliced peppers, onions, and portobellos in a large mixing bowl. Add chili powder, salt, oregano, garlic powder, cumin, red pepper flakes and several grinds of black pepper to a small bowl. Stir to combine. Add lime juice, 1 tbsp of oil, and spices to vegetables and toss well with tongs to evenly coat.
  2. Heat a large skillet (I like cast iron) over medium high heat. Add a drizzle of oil. Once hot, add vegetables. Cook for about 10 minutes, stirring as needed but letting them sit on pan for a couple minutes at a time without stirring for a nice char. (Alternatively, you can cook veggies on a large baking sheet at 425F for about 35 minutes, stirring halfway.)
  3. Warm tortillas either in the microwave or on the stove. Divide veggies between tortillas and top with your favorite toppings. My go-to is guacamole, salsa, cheddar cheese, and hot sauce. Crunchy tortilla chips on the side or refried beans for extra protein are also great!

Notes

  • Leftovers will keep in the fridge for up to three days. I recommend reheating the vegetables in a skillet.
  • If you made guacamole, place leftovers in a small container and top with a thick round of raw onion. Anything under the onion will stay green!
  • My husband loves these with chicken or shrimp. We double the spice mixture and marinate 1 lb chicken or shrimp with the same spices, lime juice, and oil as the veggies.

 

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