Are you making resolutions this year? I made a big one last year (to move to Kansas City), but I don’t have any concrete schemes for 2013. I mostly just want to maintain the momentum and move onto bigger and better things. I’d also like to work smarter (not harder) so I can strike a better work-life balance. Oh, I suppose yoga and sunscreen wouldn’t hurt, either.
I don’t know what 2013 holds, but if it’s anything like 2012, good things are to come. Over the past couple of years, I’ve learned that with every step in the right direction, promising opportunities and relationships follow. If you’re hesitant to take that next step, take a big breath and do it. I dare you to make it happen!
My past couple of weeks have been full of good food and good company; I hope you can say the same. I also sipped down a few too many drinks and indulged in some seriously cheesy, bacon-laden goodness. I am not sorry! I savored every laugh and every last bite. Over the past few years, I’ve learned to kick remorse to the curb in regard to food, and friends, that is a resolution worth making.
This week, I’m easing back into healthy, balanced eating with home-cooked, hot meals like these fajitas. The fajitas are fairly simple to make, but be sure to allow the mushrooms to marinate for about thirty minutes. After cooking, the portobello mushrooms have umami flavor and an almost meaty texture. This dish is full of veggies and some healthy fat. Real, wholesome food doesn’t come with a side of regret.Print
Portobello Mushroom and Poblano Pepper Fajitas
- Author: Cookie and Kate
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 4
- Category: Main
- Cuisine: Mexican
These vegetarian fajitas feature poblano peppers and steak-like portobello mushroom strips. Top with a chimichurri-inspired avocado sauce and a sprinkle of feta cheese for a flavorful and filling main course.
- ¼ cup olive oil
- 2 limes, juiced (about ¼ cup lime juice)
- 1 small jalapeño, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground chile powder
- sea salt and black pepper
- 3 large portobello mushrooms, rinsed and pat dry
- 1 medium purple onion
- 4 medium poblano peppers
- 8 to 10 corn tortillas
- ⅔ cup crumbled feta cheese (optional, omit for dairy free/vegan recipe)
- 2 avocados from Mexico
- ⅓ cup fresh cilantro, lightly packed
- 2 tablespoons fresh parsley, lightly packed
- ½ lime, juiced
- 2 tablespoons water
- sea salt and black pepper
- De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms 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. Slice off the root end and the tip of the red onion. Set it on one of its flat sides 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. Toss 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 veggies. Toss well to evenly distribute the marinade. Let the veggies 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 skin removed), 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 (ten minutes or more). Add more oil and reduce the heat if necessary; you don’t want the pan to start smoking. 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.
Disclaimer: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados!