
Portobello and Poblano Fajitas
Ingredients (18)
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- 1 small jalapeño, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground chile 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
- 2/3 cup crumbled feta cheese (optional, omit for dairy free/vegan recipe)
- 2 avocados from Mexico
- 1/3 cup fresh cilantro, lightly packed
- 2 tablespoons fresh parsley, lightly packed
- 1/2 lime, juiced
- 2 tablespoons water
- sea salt and black pepper
Directions
Learn how to make this recipe at Cookie and Kate