RECIPE OF THE MONTH
Portobello and Pepper Fajitas- 4 Servings
- ¼ cup olive oil
- ¼ cup lime juice (about 2 limes)
- 1 small jalapeño, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground chili 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)
- 2 avocados
- ⅓ cup fresh cilantro
- 2 Tbsp fresh parsley
- ½ lime, juiced
- 2 Tbsp water
- sea salt and black pepper
- De-stem the mushrooms and gently remove the gills using a spoon and slice into ½-inch thick strips. Cut off the tops of the poblano peppers, slice them in half, remove the seeds and membranes and then slice 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 ½-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 over the bowl of prepared veggies. Toss well to evenly distribute the marinade and let the veggies soak for 30 minutes.
- Prepare the avocado sauce- combine the avocado flesh, cilantro, parsley, lime juice, and water. Blend in a food processor 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 hot, pour in the marinated vegetables. Cook, stirring occasionally until the peppers are tender and the mushrooms are browning on the edges. 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. Serve the fajita filling with tortillas, avocado sauce, feta cheese, and hot sauce. Enjoy!