Not all Mexican fajitas are made equally. Some of 'em use mushrooms. Our Vegetarian Fajitas with Portobello recipe ticks every box for a complaint-free Meatless Monday: quick, easy, healthy, filling, and absolutely lip-smacking delicious. Dress these mushroom fajitas with our homemade zesty seasoning blend and tangy cilantro-lime crema.
Combine all fajita seasoning ingredients in a lidded jar or small bowl; shake or stir until well combined.
Make the crema. Combine ½ cup sour cream, cilantro, and lime juice in a blender or food processor. Process until the cilantro is pulverized and the mixture is very smooth. Scrape the mixture into a bowl, then add the remaining half cup sour cream and mayonnaise or greek yogurt. Whisk until smooth, then taste for seasoning. Add the salt and pepper if needed (more or less to taste) then whisk once more. Transfer to the fridge to chill and thicken slightly.
Heat a 12” skillet (we prefer cast iron) over medium high heat; add 3 tablespoon olive oil and heat until it shimmers. Add the mushrooms, then sprinkle with half the fajita seasoning. Toss to coat in the fat and seasonings, then arrange in an even layer. Saute, stirring every 4 minutes, until the mushrooms release their water content, are golden brown around the edges, and the pan is dry, 12-15 minutes. Push the mushrooms to one side of the skillet.
Add the remaining 1 tablespoon olive oil to the skillet, then add the onions and peppers; sprinkle with the remaining fajita seasoning, then toss to combine. Use a wood spoon to evenly distribute the vegetables. Saute, tossing every 3 minutes, until the vegetables are cooked to your preference (9 minutes for crisper vegetables, 12 minutes for softer vegetables).
Toss the mushrooms with the onions and peppers to combine, then season with lime juice and kosher salt to taste (start with ½ teaspoon salt).
Heat tortillas. Preheat the oven to 300°F. Wrap the stack of tortillas in aluminum foil and place directly on the oven rack to warm for 10-15 minutes once the oven has reached temp.
Spoon the filling into the warmed tortillas, then serve with avocado slices and cilantro lime crema.
Notes
Nutritional Information is for two fajitas with 1 heaping tablespoon of cilantro lime cream each.