Back with Mexican!
But you’ll be pleased to know there aren’t any beans in this one. Tacos and Fajitas were one of my favourite dinners when I was eating meat. My girl friends would tell you, the amount of fajita nights we have thrown would prove this. Wild! So so so easy to put together and so many yummy things you can add to everybody’s taste. So I was pleasantly surprised when I came across a slightly different version of this recipe, by oh she glows. Her cookbook is probably my favourite! I recommend purchasing if you wanted some cooking and baking inspiration.
Creating “steaks” out of your mushrooms and marinating them in delicious seasoning (which in my opinion gives them an almost steak flavour) make this dish delicious. Along with the usual components of fajitas I have added roasted chickpeas which give a nice crunch and texture to this dish.
feeds 4 people
takes approx. 35 minutes in total.
For the Portobello “Steaks”
8 Portobello mushrooms
2 tablespoons lime juice
2 teaspoons dried oregano
2 1/2 teaspoons cumin
1 teaspoon chili powder
Drizzle of olive oil
For the Roasted Chickpeas
1 can of chickpeas (rinsed and drained)
1 teaspoon of cumin
1 teaspoon of paprika
drizzle of oil of choice (I used coconut oil)
For the rest
1 large red onion
1 red pepper
8 taco or torilla wraps (I used wholemeal)
2 avocados (sliced)
To make the Portobello “Steaks”
1. Trim the stalks off your mushrooms and remove the black gills. Then chop your mushrooms into steak like strips and place in a mixing bowl.
2. Combine all of the other ingredients for the marinade then drizzle this over your steaks and toss until each steak is coated. Leave to marinade for 10 minutes, tossing the mushrooms a few times in between.
3. On a medium heat, add your mushrooms and sauté until cooked. This should take about 10 minutes. Ensure you cook both sides of the steaks.
To make the Roasted Chickpeas
1. Preheat oven to 180°C/350°F.
2. Pour your drained and rinsed chickpeas in a baking tray. Drizzle with oil of choice and add your cumin and paprika. Combine thoroughly.
3. Place in oven for approx. 20 minutes (until chickpeas are crispy).
Assemble as you please!
Use a teaspoon to scrape out the black gills of the mushroom.
You might want to let your mushrooms lay on a kitchen towel for a couple of minutes to let the excess oil escape.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats