Welcome back to QCK!
I’m gonna get kind of real for a second. In an effort to eat healthier lately, I’ve pretty much cut out meat, most dairy, lots of sugar, and have significantly cut back on carbs. In some ways this sounds ridiculous, I am a food blogger after all. But that’s exactly the problem. I used this blog for a long time as an excuse to eat like sh*t. Which resulted in me feeling crappy a lot of the time, both physically and emotionally. That feeling ultimately lead me to question whether or not I could realistically continue this blog. I don’t want to be a health food blogger. I’m not even qualified to be one. I just want to post the food that I like to eat. A lot of which happens to be healthy-ish. I don’t want to make food just for content that will later end up in the trash, because that’s a waste. So the point is, you’re going to see more vegetarian, vegan, etc. recipes here and less baked goods, pastas and meats. You’ll see a few of those recipes still, just not as many. I’m going to cook the foods I like to eat and I’m going to share them. This blog has to be a positive space for my mind, body, and soul or it can’t exist at all.
With all that being said, todays recipe is a vegetarian one, could be vegan if you switch up the sauce. Portobello Fajitas with an Avocado Lime Crema. They’re really nothing special, but what makes them so great is the texture and umami of the mushroom combine with the perfect chew from the peppers is a perfect meat substitute. You don’t miss it at all. Plus these are so simple, just throw everything on a sheet tray!
They’re served with flour tortillas, but if you’re looking for gluten free you can use corn tortillas or romaine lettuce leaves. You can also buy gluten free flour tortillas.
The cream is made with mashed avocado, cilantro, lime and just a dollop of plain greek yogurt. Super easy, pretty healthy, and really flavorful.
Bell peppers, onions and mushrooms are all great for your immune system, which makes this a great dinner choice for all of us, but especially those who have been out protesting in large groups of people as well as those of us working on the frontlines of the pandemic. I’m not saying these fajitas will save you from getting COVID… but I’m not saying they won’t. (Guys, please. I’m kidding).
Substitutions and Add Ons
- If you want a fully vegan recipe, either omit the greek yogurt, or use a plant based plain yogurt.
- Avocado can be substituted with 2 Tbsp Mayo and 1/2 C Sour Cream.
- Flour Tortillas can be substituted with corn tortillas or romaine lettuce.
- Add Ons: Diced tomato, lettuce, pico de Gallo or other salsas, chicken, steak, and shrimp.
|Prep: 20 Min||Cook: 20 Min||Difficulty: Easy||Servings: 12 Fajitas|
- 2 Portobello Mushrooms, stems removed and thinly sliced
- 3 Bell Peppers, seeds removed and thinly sliced
- 1 Medium Red Onion, thinly sliced
- 2 Tbsp Canola Oil
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 Ripe Avocado
- 2 Tbsp Lime Juice
- 2 Tbsp Cilantro, chopped
- 1 Tbsp Plain Greek Yogurt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Paprika
- 1/8 tsp Cayenne
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 12 Flour Tortillas
- Preheat oven to 400°F.
- In a large bowl, combine sliced portobellos, peppers, onions, oil, cumin, chili powder, garlic powder, paprika, cayenne, salt and pepper. Toss until all the vegetables are evenly coated.
- Pour onto a parchment lined sheet tray and place in the oven for 20-25 minutes.
- Using a set of tongs, move the fajita mixture around every once in a while.
- In the meantime, in a small bowl, combine avocado, lime juice, chopped cilantro, greek yogurt, garlic powder, onion powder, paprika, cayenne, salt and pepper. Mash and stir until a creamy sacue is formed.
- Heat flour tortillas either in the oven or on the stove until the edges are crispy.
- Serve fajitas in a tortilla with a shmear of avocado crema.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!