Portobello Mushroom Fajitas
A vegetarian take on fajitas made with lime and garlic roasted portobello mushrooms, topped with fresh cilantro and a smoky chipotle yogurt sauce.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Skillet
- Stove
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
- Tongs
- Spoon
- Citrus press
- Garlic press
- Colander
- Paper towel
Ingredients
- 3 medium portobello mushrooms (about 1 pound)
- 3 Tbsp lime juice
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp ground chipotle or smoked paprika
- 1/4 tsp salt
- 1 medium red onion, halved and thinly sliced
- 2 sweet bell peppers, cut into strips
- 1 jalapeno, seeded and finely diced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 - 12 corn tortillas
- ½ cup Greek style yogurt
- ¼ cup Que Pasa chipotle salsa
- 2 Tbsp chopped cilantro
- A squeeze of lime juice
- Pinch of salt
- Avocado slices for serving
- Lime wedges for serving
- Cilantro for serving
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