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
1 garlic clove, minced
2 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon chipoltle pepper (optional)
1/4 cup chopped cilantro
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.