Poblano and Portobello Fajitas
Make Poblano and Portobello Fajitas tonight: char peppers, sear mushrooms, and top with fresh guacamole for an easy, vibrant meal.
Ingredients
- 1 Tbsp olive or coconut oil
- 1 whole poblano pepper (seeds removed and thinly sliced)
- 2 medium bell peppers (seeds removed and thinly sliced)
- 1 whole jalapeno (seeds removed and thinly sliced)
- 1 medium yellow or white onion (cut into thin rounds)
- 2 large large portobello mushrooms* (stems removed // wiped clean and thinly sliced)
- 2 medium ripe avocados
- ~1 Tbsp lime juice (juice of 1/2 lime as original recipe is written)
- Sea salt, cumin, & garlic powder
- 1 tsp A1 steak sauce (optional // for mushrooms)
- 6 small flour or corn tortillas (corn for gluten-free eaters)
- Fresh red onion, hot sauce, cilantro, salsa (optional)
Instructions
Step 1: Sauté the peppers and onions
Heat a large skillet until hot, add a splash of olive or coconut oil, then add the thinly sliced poblano, two thinly sliced bell peppers and the onion rounds. Season generously with sea salt, cumin and garlic powder and cook, stirring often, until the vegetables are softened, edges are slightly charred and the natural sugars begin to caramelize into glossy ribbons. Remove from heat, pile the warm peppers and onions into a shallow rectangular serving platter or bowl and cover to keep warm.
Step 2: Brown the portobello mushrooms
In a separate hot pan add a little oil and the thinly sliced portobellos, season lightly with salt and let them brown and contract, developing deep, meaty seared edges. If you like, deglaze with a tiny splash of A1 for an extra savory glaze just before removing from heat. Transfer the browned mushroom slices beside the peppers on the same rectangular platter so the two components sit side-by-side in distinct piles; cover and keep warm.
Step 3: Make the guacamole and warm the tortillas
Scoop ripe avocados into a bowl, add about a tablespoon of lime juice and a generous pinch of salt, then mash to a creamy but slightly chunky texture; fold in optional chopped cilantro and a little finely diced red onion if you like brightness and crunch. Gently warm small flour or corn tortillas in the oven or microwave until pliable, stacking them under a clean cloth to keep soft.
Step 4: Assemble and serve
Arrange three warm tortillas on the same matte rectangular serving platter used earlier, fill each with a mix of the caramelized peppers and the seared portobellos, dot each taco with a generous spoonful of guacamole, sprinkle finely chopped red onion and cilantro, and tuck lime wedges alongside. Place small bowls of extra guacamole, chunky salsa and hot sauce nearby for passing.
Notes
- Cook vegetables in batches to avoid steaming and to get good browning.
- Press plastic wrap directly onto guacamole to slow browning.
- Use a heavy skillet or cast iron for best char.
- Warm tortillas right before serving to keep them pliable.
- Add a splash of water when reheating to loosen stuck juices.