Portobello and Poblano Fajitas

Serves: 4 Save

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