Ingredients

  • 2 large portabello mushrooms, stems removed, mushrooms cut into 1/2 inch slices
  • 1 tsp. garlic powder
  • ½ tsp. sea salt or to taste
  • ¼ tsp. black pepper
  • 1 tsp. adobo sauce, from canned chipotle in adobo sauce
  • ½ tbs. lime juice, fresh
  • ½ tsp. agave syrup
  • 1 tbs. olive oil
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • flour tortillas, grilled on a griddle or pan (I like to use the 6” fajita size tortilla)
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chipotle-portabello-fajita-tacos

Chipotle Portabello Fajita Tacos


This is my meat-less option to my Chipotle Steak Bite Tacos. These mushroom fajitas are so flavorful and juicy. If you’re looking for a lighter dinner option then you have to try these!

Directions

In a large bowl, add the sliced mushrooms and set aside. In a small bowl, add the garlic powder, sea salt, pepper, adobo sauce, lime juice, agave syrup, and olive oil. Whisk until blended. Drizzle the mixture over the mushrooms and fold until mushrooms are coated. Cover with plastic wrap or foil and refrigerate for an hour.

Heat a large non-stick sauté pan over medium-high heat and add the mushrooms, bell peppers, and onions and toss in pan. Cook covered for 5 minutes (or until juices start to evaporate), stirring occasionally. Uncover and cook for another 1-2 minutes or until desired tenderness.

Assembly:
Create each taco by adding the mushrooms, bell pepper and onions in a lightly toasted tortilla. Top with your favorite taco toppings.
Makes: 4 tacos

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Adriana’s Tip –

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