July 18, 2017
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 onion, thinly sliced
2 to 3 large portobello mushrooms, stemmed and sliced
FOR THE TACO SEASONING
1 tablespoon chili powder
1 ½ teaspoons cumin
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional)
30 mL lime juice
½ teaspoon salt
FOR THE TOPPINGS
Avocado slices (optional)
Sour cream (optional)
Mix the ingredients in a bowl.
In a large skillet over medium heat, add the olive oil, peppers, and onions. Cook for about 2 minutes.
Add mushrooms and 1 tablespoon taco seasoning. Stirring occasionally, cook mixture for another 7-8 minutes or until soft. Add lime juice and stir. Add salt and turn off heat.
While the veggies are cooking, prepare your toppings of choice.
Warm the taco shells. Scoop the fajita mixture into the taco shells, and serve with toppings of choice.
(Featured in April - May 2016 Issue)
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