VEGETARIAN FAJITAS

with cilantro lime crema

Prep Time 15 mins

COOK Time 25 mins

FOR THE FAJITAS

4 tbsp olive oil 1 lb portobello mushrooms, sliced ½″ thick 1 large red bell pepper, sliced ½″ thick 1 large yellow bell pepper, sliced ½″ thick 1 large green bell pepper, sliced ½″ thick 1 large yellow onion, sliced ½″ thick 2.5 tbsp fajita seasoning ½ tsp kosher salt 1 lime, divided into wedges 8 8" flour tortillas 1 avocado, divided into slices

Prep Time 15 mins

COOK Time 25 mins

SEASONING

2 tsp cumin 2 tsp paprika 1 tsp fresh ground black pepper 1 tsp chili powder ½ tsp onion powder ½ tsp garlic powder ¼ tsp oregano

CILANTRO CREMA

1 c sour cream 1 tbsp lime juice 2 tbsp mayonnaise or greek yogurt ½ c chopped cilantro, loosely packed ¼ tsp kosher salt, or to taste ¼ tsp ground pepper, or to taste

WHY THEY'RE SO GOOD

⭐️ homemade seasoning, so you can adjust the spice to your preference ⭐️ crispy, charred edges, from higher heat searing ⭐️ a zippy, flavorful sauce

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STEP 1

Make the crema. Blend half the sour cream with the cilantro and lime juice in a blender until smooth. Transfer to a bowl, then stir in the remaining sour cream, mayo, and salt and pepper. Chill until you're ready to serve.

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STEP 2

Combine fajita seasoning ingredients in a small bowl and mix until well combined.

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STEP 3

Heat a cast iron skillet over medium high heat with 3 tbsp oil. Add the mushrooms and sprinkle with half the fajita seasoning.

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STEP 4

Saute until the mushrooms release their liquids, the pan is dry, and they’re golden brown around the edges.

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STEP 5

Push mushrooms to one side of the skillet. Add the remaining oil, the onions and peppers, and remaining seasoning.

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STEP 6

Saute until the peppers and onions are cooked to your liking (crisp or soft).

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STEP 7

Toss mushrooms with onions and peppers, then season with lime juice and salt to taste.

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STEP 8

Spoon the filling into warmed tortillas, then garnish with avocado slices and cilantro lime crema.

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