- 2 to 3 portobello mushrooms, sliced
- 1 medium onion, sliced
- 1 poblano pepper, seeded and sliced
- 3 small carrots, cut into sticks
- 1 bunch green onions, trimmed
- 6 to 8 cherry or grape tomatoes, halved
- 1 tsp. oil + spray oil, as needed
- 3 limes, juiced and divided
- 1 tbsp tequila
- 2 tsp garlic powder
- 2 tsp. light soy sauce
- salt (do I have to say this?)
- ‘Tex-Mox’ seasoning (recipe follows)
- Fat-free Greek yogurt
- Salsa Verde
- Heat cast iron skillet to medium-high heat; preheat broiler. Mix tequila, juice of 1 lime, and garlic powder and toss with mushroom slices. Arrange ‘shrooms and green onions on broiling pan. Squeeze juice of one lime over onions and salt liberally.
- Heat oil in skillet. Add carrots, toss, and saute for 1 or 2 minutes. Add onions and peppers. Salt liberally stir frequently. Season with ‘Tex-Mox’ as desired. Saute until desired level of carmelization/scorching is reached.
- Broil ‘shrooms and green onions for 3 to 5 minutes per side, turning at least once. Coat with more lime juice and spray oil, as needed.
- Add tomatoes to skillet and toss – cook until skins slip and tomatoes soften.
- Heat tortillas. Spread each tortilla with 1/2 tsp of yogurt, top with mushroom slices, veggies, and salsa verde. Serve green onions on side.
Ideally, serve with pintos and Spanish rice.
This is our ‘house’ spice blend that I use on most of our Tex-Mex food. I just mix it in a bowl and then keep it in a spice shaker. These measurements are in no way precise.
- 4 parts ancho/New Mexico chili powder
- 2 parts garlic powder
- 2 parts ground cumin
- 1 part cayenne pepper (more or less to taste)