Platter of Portobello-Lime Fajita tacos
  • Easy
  • 40 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 183
  • Fat: 3.2g (Saturated Fat: 0.5g)
  • Carbohydrates: 35.7g
  • Fiber: 6.6g
  • Sugar: 6.7g
  • Protein: 6.9g
  • Sodium: 332mg

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Ingredients

  • SPICE MIX (or use 2 Tbsp taco seasoning)
  • 2 tsp ground chili powder
  • 1 tsp ground cumin powder
  • ¼ tsp ground chipotle powder (optional)
  • ½ tsp ground coriander
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
  • ¼ tsp dried oregano leaves or ground oregano
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • MARINADE AND VEGETABLES
  • ⅓ Tbsp olive oil
  • 1 tsp maple syrup (optional)
  • ¼ cup fresh lime juice. Note: limes yield more juice the older that they are. You might need 4 depending on how much juice each lime yields.
  • 3 portobello mushroom caps; gills removed with the side of a spoon and caps sliced into ⅓ inch slices
  • 1 medium red onion; peeled and sliced into ¼ inch slices
  • 3 mixed-color bell peppers such as one red, yellow, and green; sliced into ¼ inch slices
  • ¼ cup chopped cilantro leaves
  • TO SERVE
  • Warmed corn tortillas
  • Salsa of your choice
  • Guacamole (recipe in Notes) or diced avocado
  • Cilantro crema (recipe in Notes)
  • Mango salsa (recipe in Notes)
  • Plain, unsweetened Greek yogurt
  • Crumbled queso fresco
  • Lime wedges

Directions

  1. Preheat oven to 450°F or 425°F convection. Place the rack in the upper ⅓ of the oven.
  2. Line a baking sheet with a silicone baking mat, parchment paper or foil.
  3. In a large bowl, mix together the spices, olive oil, maple syrup and lime juice.
  4. Toss the portobello mushrooms in the marinade. Let them sit for 10 minutes. Add the sliced onions and peppers.
  5. Spread ingredients across the prepared baking sheet. Bake for 18 minutes.
  6. Adjust the setting to broil. Move the baking sheet closer to broiler if you can. Broil for 2-3 minutes.
  7. Remove the baking sheet from the oven. Sprinkle the portobello mushroom mixture with ¼ cup chopped cilantro. Serve with warm corn tortillas, salsa and any additional toppings.

NOTES

Add these VEBA extras to your fajitas!