with cilantro lime crema
Prep Time 15 mins
COOK Time 25 mins
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
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
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
⭐️ homemade seasoning, so you can adjust the spice to your preference ⭐️ crispy, charred edges, from higher heat searing ⭐️ a zippy, flavorful sauce
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.
Combine fajita seasoning ingredients in a small bowl and mix until well combined.
Heat a cast iron skillet over medium high heat with 3 tbsp oil. Add the mushrooms and sprinkle with half the fajita seasoning.
Saute until the mushrooms release their liquids, the pan is dry, and they’re golden brown around the edges.
Push mushrooms to one side of the skillet. Add the remaining oil, the onions and peppers, and remaining seasoning.
Saute until the peppers and onions are cooked to your liking (crisp or soft).
Toss mushrooms with onions and peppers, then season with lime juice and salt to taste.
Spoon the filling into warmed tortillas, then garnish with avocado slices and cilantro lime crema.