These fajitas are inspired by Salud Vegan Mexican. My version is a simple sauté – onions, peppers and portobellos – no spices, just good old char from the pan. The lime, avocado, pico and charred tortillas are the perfect accompaniments to make these fajitas taste exactly how they should taste. If you would like some added flavor, toss a few teaspoons of DIY taco seasoning (or any flavors you like) in with the onions and peppers as you sauté them.
- 2 big portobellos
- 1 small onion
- 1/2 red pepper
- 1/2 orange pepper
- 1 avocado on the side
- 1/2 lime quartered
- 4 to rtillas
Pico de gallo (make more or less, to your taste/needs)
- 1/4 of a small onion
- 1 small Roma tomato
- 1/2 jalapeño
- A few sprigs of cilantro
- The juice of 1/2 lime more to taste
- Salt a pinch
Destem the portobellos and remove the gills. Slice the long way.
Slice the onion and peppers into long pieces, about the same size.
Add the onions and peppers to a pan and water or oil sauté until the edges are starting to brown. The char is great for this recipe.
Move the onions and peppers to the side and add the mushrooms. Cook until softening, a few minutes.
Char the tortillas on an open flame or heat in the oven.
Serve with pico de gallo, a sliced avocado and quartered limes. Enjoy!
Pico de gallo
Finely dice the onion. Add to a small bowl. Cut the tomato and in half and use a spoon to clean out the inside. Finely dice the tomato. Add to the bowl. Slice the jalapeño in half and remove the seeds. Finely dice the jalapeño. Add to the bowl. Chop a few sprigs of cilantro and squeeze the lime juice over the mixture. Mix and add a pinch of salt. Taste and adjust.