Prep Information
Prep Time
45 minutes
Cook Time
15 minutes
Serves
4-6 people
Ingredients
Marinade
- ¼ cup Hojiblanca olive oil
- ¼ cup lime juice (about 2 limes)
- 1 small jalapeño, finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground chile powder
- sea salt and black pepper
- 14 cup of Honey Serrano Vinegar
- 3 large portobello mushrooms, rinsed and dried
- 1 medium purple onion
- 4 medium poblano peppers
- 8 to 10 corn tortillas
- ⅔ cup crumbled feta cheese (optional)
- 2 avocados
- ⅓ cup fresh cilantro, lightly packed
- 2 tbsp fresh parsley, lightly packed
- ½ lime, juiced
- 2 tbsp water
- sea salt and black pepper
Instructions
- Remove the stems from the mushrooms and gently remove the gills using a spoon. Slice them into ½-inch thick strips. Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into ½-inch thick strips, up to 3-inches in length. Cut off the root end and the tip of the red onion. Set it on a flat side and cut down through the middle of the onion, then slice each half into -inch wide strips by slicing from one flat side to the other. Throw the portobello mushroom slices, poblano pepper slices, and onion slices into a large bowl.
- In a small bowl, whisk together the marinade ingredients until emulsified. Pour the marinade over the bowl of prepared vegetables. Toss well to evenly distribute the marinade. Let the vegetables soak up the marinade for 30 minutes or so, tossing occasionally.
- In the meantime, make the avocado sauce. In a food processor, combine the avocados (pitted and peeled), cilantro, parsley, lime juice, and water. Blend, and add sea salt and black pepper to taste. Transfer the sauce to a small serving bowl.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, pour in the marinated vegetables. Cook, stirring occasionally until the peppers are tender and the mushrooms are browning on the edges (about 10-12 min). Add more oil, reduce heat as necessary cook about 5 more minutes careful not to have the pan too hot. Remove from heat.
- Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, feta cheese, and hot sauce.