Ingredients
Method
Marinate the Mushrooms
- The key to delicious fajitas is a well-seasoned marinade, and portobello mushrooms are ideal for soaking up bold flavors. Begin by slicing your portobello mushrooms into thick strips. The strips should be large enough to hold their texture but thin enough to cook quickly.
- In a bowl, whisk together the juice of two limes, minced garlic, cumin, smoked paprika, chili powder, and a generous sprinkle of salt and pepper. This marinade will give the mushrooms a bright, zesty flavor with a hint of smokiness. Add the portobello strips to the bowl and toss them until they’re well-coated. Set them aside to marinate while you prep the vegetables.
Sauté the Vegetables
- Next, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, toss in the sliced red onions and bell peppers. Using multiple colors of bell peppers gives the fajitas a vibrant, appetizing look and a variety of flavors, from the sweetness of the red peppers to the slight bitterness of the green ones.
- Sauté the vegetables for about 5–7 minutes, stirring occasionally, until they’re soft but still a little crisp. You want the onions to be translucent, and the peppers should have a slight char on the edges. This adds depth to the flavor and texture.
Cook the Mushrooms
- While the vegetables are cooking, heat another skillet over medium heat and add a little more olive oil if needed. Once hot, add the marinated portobello mushroom strips to the pan. The mushrooms will release their moisture and start to caramelize as they cook, giving them that signature smoky flavor that makes portobello fajitas so delicious.
- Sauté the mushrooms for 5–6 minutes, stirring occasionally, until they are browned and tender. Make sure they’re not overcrowded in the pan, so they cook evenly. If your pan isn’t large enough, cook them in batches.
Combine the Mushrooms and Vegetables
- Once the mushrooms are fully cooked, add them to the pan with the onions and peppers. Stir everything together so the flavors meld. Sprinkle in some freshly chopped cilantro and give everything a squeeze of lime juice for an extra burst of freshness.
Make the Guacamole
- While the fajitas rest, it’s time to whip up a quick guacamole. Start by scooping out the flesh of the avocados into a bowl. Using a fork, mash the avocado until it’s smooth but still has some chunks for texture. Stir in the minced garlic, finely chopped jalapeño, and the juice of one lime. Add a pinch of salt and taste, adjusting the seasoning as needed. If you want more heat, leave some jalapeño seeds or add an extra pepper.
- Guacamole is the perfect creamy, cooling contrast to the smoky, spicy mushrooms and vegetables. It’s simple to make but brings a lot of flavor to the dish.
Assemble the Fajitas
- Now that everything is ready, it’s time to build your fajitas! Warm your tortillas in a skillet or on an open flame until they’re slightly charred and pliable.
- Fill each tortilla with a generous serving of the mushroom, pepper, and onion mixture. Top with a dollop of fresh guacamole, and if you like, add extra toppings such as salsa, vegan sour cream, or pickled onions.
- Serve with lime wedges on the side for extra brightness. The combination of the smoky portobello mushrooms, charred peppers, and creamy guacamole creates a satisfying balance of flavors that will have you reaching for seconds.