Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 4 portabello mushroom caps, cleaned and sliced
- 1 red pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 jalapeño, seeded and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fajita seasoning
- 8 small corn tortillas
- 2 avocados mashed and mixed with 1 tablespoon lime juice and 1/4 teaspoon salt
- 1/4 cup cilantro sprigs
- 1/4 cup queso fresco, crumbled
Instructions
- In skillet over medium high heat, heat oil and then add mushroom, red pepper, yellow onion, jalapeno, salt, pepper, and fajita seasoning.
- Cook until veggies are soft and mushrooms begin to slightly caramelize.
- To assemble fajita, scoop veggie mixture into tortilla and then top with mashed avocado, cilantro sprigs, and queso fresco.
- Prep Time: 10 mins
- Cook Time: 10 mins