Portobello Fajitas

Thank goodness Kristine and I know how to cook Tex-Mex, since the flavors haven’t quite been mastered here in Chicagoland!  This is simple, delicious, and healthy – not much more to say!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add tomatoes to skillet and toss – cook until skins slip and tomatoes soften.
  5. 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.

‘Tex-Mox’ Seasoning

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)

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