Portobello Steak Fajitas
Perfect for the summer grill!
Servings: 6
Calories: 434kcal
Ingredients
- 6 large portobello mushrooms
Marinade:
- ½ cup grapeseed oil optional
- ½ cup fresh lime juice
- 4 tsp dried oregano
- 4 tsp ground cumin
- 3 tsp chili powder
- 1½ tsp salt
- freshly ground pepper
Fajitas:
- 2 large red peppers thinly sliced
- 1 large yellow pepper thinly sliced
- 1 large orange pepper thinly sliced
- 1 large yellow onion thinly sliced
- 6-8 whole wheat flour tortillas
- Cilantro
- Sliced avocado or guacamole optional
Cashew cream
- 1 cup raw cashew
- ½ to 1 cup water
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Soak raw cashews overnight in enough water to cover them or for a few hours prior to using. For a quick soak cover with boiling water for 2 hours. (If you have a vitamix you can omit this step completely if you've 'run out of time'.) Drain and rinse the cashews and put them in the blender with ½ to 1 cup of water, lemon juice, apple cider vinegar and salt and blend until completely smooth. refrigerate until serving.
- Clean the portobellos by scraping out gills and remove stems with a small spoon. Slice into 1/4 inch pieces. Thinly slice peppers and onions.
- Mix all the marinade ingredients together.
- Add cut mushrooms to one large flat baking dish and peppers/ onion to the other. Set the pepper/ onion mix in the fridge until later.
- Toss the mushrooms well with about ¾ of the marinade. Set the remaining ¼ of the marinade aside for later. Leave the mushrooms marinating for at least half an hour (preferably longetossing every 30 minutes as able. Cover and refrigerate.
- When you're ready to eat, toss the pepper mix with the remaining marinade. Preheat a large skillet and pour in contents of the bowl containing peppers/onions/ marinade. Saute over medium for about 10 minutes or until veggies are softened.
- Meanwhile preheat a grill pan over med or high heat. Lay the marinated mushrooms on the pan and grill 3-5 minutes per side until they have nice char lines.
- Warm tortillas in a separate skillet.
- Place tortilla on a plate and layer with mushrooms, pepper/onion mix, cashew cream, guacamole or avocado if using, cilantro and any other desired toppings.
Nutrition
Calories: 434kcal | Carbohydrates: 35g | Protein: 10g | Fat: 31g | Saturated Fat: 4g | Sodium: 1020mg | Potassium: 762mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2330IU | Vitamin C: 120.5mg | Calcium: 71mg | Iron: 4.2mg
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