Sizziling, smoking, mouth watering fajitas. My personal favorite taco, especially during a Texas summer.
I love to serve these guys as a feast, with loads of tex-mex condiments and accouterments. Pico de gallo & guacamole are essentials. A handmade margarita or ice cold beer seals the deal.
I might note that flour or corn tortillas are your choice, but I would recommend spending the time making them yourself. It's common knowledge that homemade tastes best, but you might also be surprised to learn how easy it can be. It really only takes time, but is well worth the labor of love. If you must buy tortillas read the ingredients. It's shocking how many ingredients most store-bought versions have when homemade ones only have a couple ingredients. This reason alone can be inspiration enough to make your own.
Ingredients (serves 2)
- 2 portobello mushrooms, wiped clean
- soy sauce for drizzing
- chili powder
- 1 red bell pepper, seeded and cut into 1/4 inch strips
- 1 small red onion, peeled and cut into 1/4 inch wedges
- tortillas, warmed (I used homemade corn)
- Cilantro, washed dried and chopped
- lime wedges
Heat a non-stick ceramic pan over medium-high heat with a tablespoon of water.
Drizzle portobellos with a little soy sauce and sprinkle with a pinch of chili powder.
Place the mushrooms in the heated skillet, gill side down for about 2 minutes. After 2 minutes flip the caps over. The mushroom should be golden brown with blackened edges. Cover the skillet and allow to cook for about 2 more minutes until mushroom is browned. Remove from skillet and place portobellos on a plate covered loosely in foil.
Heat skillet to high. Add onions and peppers and allow to brown in places before stirring occasionally. While the onions and peppers cook, slice the mushrooms into strips.
Once the onions and peppers are browned to your liking remove from heat.
Serve the mushroom strips, onions and peppers fajita style on warm tortillas. AFinish with a squeeze of lime and fresh cilantro just before serving. Serve with salsa, taco sauce, guacamole or pico de gallo.
*Alternatively you can use a grill to cook the mushrooms. I find that a little spray oil works great. Lightly spray the mushroom caps and grill for about 2 minutes per side, beginning with the gill side down. Grill the sliced onions and peppers in a non-stick bowl made for the grill. This allows you to toss the veggies around without them slipping through the grates. If you don't have a grill bowl, aluminum foil used to cover the grate and spayed with oil works fine.