Portobello Fajitas


Ever want to make Mexican food but want to avoid the meat while still getting good flavour?  I found these corn tortillas at the store the other day and figured I should make some tasty fajitas with them.  For my hubby I used chicken and for moi…portobello mushrooms!  The texture was really nice and the appearance was quite similar!  Cost wise – two portobello mushrooms were $5 and two chicken breasts were $9.


2-4 portobello mushrooms

2 Tbsp canola oil (a high smoke point oil)

1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips

3 bell peppers of various colors, sliced into 1/4-inch strips


2 Tbsp lime juice

3 Tbsp olive oilIMG_0460

1 garlic clove, minced

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon chipoltle pepper (optional)

1/4 cup chopped cilantro


Corn tortillas

Salsa, sour cream, shredded cheese, etc


1. Cup up mushrooms and/or chicken breasts into thin strips (about 1/2 inch).  I chose to scrap out the gills of the mushroom but that is a choice that is up to you.

2. Mix together marinade ingredients in a bowl.  Mix in mushrooms, let sit for 30-60 minutes.

3. Heat half the oil on medium heat until hot.  Add mushrooms ensuring they are all spread out in the pan.  Heat for about 4-5 minutes not disturbing them (allowing them to brown).  Flip them over and cook the other side.  Once done then transfer to a plate to keep warm.

4.  Add the other half of the oil in the pan and add peppers and onions.  Allow them to sit for a couple minute to get a charred look.  Stir and cook until tender.

5. Serve on tortilla with salsa, sour cream, cheese, etc.


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