Portobella Mushroom Fajitas with Cilantro Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¼ cup water
  • 1½ tablespoon olive oil, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle pepper powder, or sub chilli powder
  • ¼ teaspoon ground coriander
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon of salt
  • 2 portobello mushroom caps, stems removed
  • 1 medium onion
  • 2 small or 1 large red pepper, thinly sliced
  • 4-6 small tortillas of choice, I like corn for grilling
  • avocados, salsa, lime wedges, optional for garnish
  • Cilantro Pesto-recipe link in main body of post!
Instructions
  1. In a small bowl, create a marinade by adding the water, 1 tablespoon olive oil, spices, vinegar and salt and stir to combine.
  2. Place mushroom caps in a glass baking dish and drizzle evenly with 3-4 tablespoons of the marinade. Cover and let sit in fridge for at least 1 hour, or up to 3.
  3. Slice onion and peppers into thin strips and place in a medium sized mixing bowl. Toss with remaining marinade mix and let sit in the fridge along with the mushrooms.
  4. When ready to eat, heat the grill to medium low, and heat a medium sized frying pan over medium heat with remaining ½ tablespoon olive oil.
  5. Place onions and peppers in frying pan and stir fry for 10 minutes.
  6. Place mushroom caps face down on heated grill and cook for 4 minutes per side, or until cooked through.
  7. Heat tortillas on the grill for about 30 seconds per side, careful not to burn.
  8. Slice mushroom caps into strips.
  9. Assemble tacos with cilantro sauce, mushroom strips, onions, peppers, and any additional toppings you like such as a squeeze of fresh lime, hot sauce, or salsa. Enjoy!
  10. Yields 4-6 small fajitas
Recipe by Insightful Bite at https://www.insightfulbite.com/portobella-mushroom-fajitas/