Vegetarian Portobello Mushroom Fajita Tacos

Vegetarian portobello mushroom fajita tacos are quick, easy and super healthy and will disappear in minutes. The mexican flavours in these tacos are amazing, and these are perfect for both meatless mondays and taco tuesdays!

THE RECIPE

INGREDIENTS

For the tacos:

1 tablespoon Oil
1 teaspoon minced Garlic
1 large Onion, sliced
4 cups sliced Portobello Mushrooms
1 cup sliced Bell Peppers (Red, Green and Yellow)
1 teaspoon Paprika Powder
1 teaspoon Cumin Powder
1/2 teaspoon Chipotle Powder
Salt to taste
6 to 8 Corn Tortillas

For the avocado cilantro sauce:

1/2 cup Greek Yogurt
1 ripe Avocado, pitted and peeled
1 Jalapeno
2 Garlic Cloves
3/4 cup Cilantro, loosely packed
1/4 cup Mint
2 tablespoons Olive Oil
Salt to taste

Top your tacos with:

Black Beans
Cherry Tomatoes
Jalapenos
Goats Cheese or Feta

INSTRUCTIONS

Taco Filling: Heat oil in a pan and add garlic. Saute for a minute and add onions and mushrooms. Stir fry on medium high heat for 3-4 minutes till the onions and mushrooms are tender but not completely wilted. Add bell peppers, paprika, cumin powder, chipotle powder and salt. Cook for another 2-3 minutes and turn off the flame.

Sauce: For the avocado cilantro sauce, blend everything in a blender till smooth. Add a tablespoon or two water if you like a thinner sauce.

Assembly: Heat the tacos on both sides on a pan or just toss them on an open flame or grill for a little char. Add mushroom fajita filling to each taco, top it up with black beans, tomatoes, jalapenos and goats cheese and drizzle some sauce. Enjoy with a glass of Big Banyan’s Chardonnay!

Source: myfoodstory.com