Portobello Mushroom Fajita Tacos
- 1/2 green bell pepper sliced
- 1/2 red bell peppers sliced
- 1/2 yellow bell pepper sliced
- 1/2 large white onion sliced
- 2 1/2 cups small Portobello Mushrooms sliced (remove the stem)
- 1 cup grape or cherry tomatoes cut in half
- 1 avocado (pitted and peeled)
- 1/2 cup Greek nonfat plain yogurt
- 1/2 cup feta cheese crumbles
- 1/2-3/4 cup fresh cilantro
- 1/2 fresh jalapeño
- 1 tsp cumin
- 1 tsp paprika
- 1/2-3/4 tsp Mrs. Dash Southwest Chipotle seasoning
- 1 tsp minced garlic (for the vegetables)
- 2 garlic cloves ( for the sauce)
- 2 tbsp olive oil for the vegetables
- 2-3 tbsp vegetable oil (for the tortillas)
- 6 low sodium corm tortillas
- salt to taste (optional)
- pepper to taste
Add 2-3 tbsp of vegetable oil to a large pan set to medium-high heat.
Add the tortillas to the skillet one at a time and cook on each side less than a minute or until each side is slightly crispy.
Clean and remove the remaining vegetable oil in you pan before adding your vegetables.
Add 2 tbsp of oil to a large pan set on medium heat.
Add minced garlic and cook for about a minute or until the garlic smells fragrant.
Increase the heat to medium-high. Add the mushrooms and onions and cook for 2-3 minutes.
Add the bell peppers, cumin, paprika and chipotle seasoning. Cook for an additional 2-3 minutes.
Add salt to taste. (Optional)
Add pepper to taste.
Add avocado, cilantro, yogurt, jalapeño, garlic cloves and a pinch of salt (optional) to a blender.
Blend for 30 seconds or less and set aside in a container with a lid.
- Add fajita mixture to tortilla. Top with grape tomatoes, avocado jalapeño sauce and feta crumbles.