Fajitas belong to the Texan-Mexican cuisine and their origin began in the 1930s on the Texas ranch lands of the Rio Grande Valley.
This food was later popularized by businesses such as Ninfa’s in Houston, the Hyatt Regency in Austin, and numerous restaurants in San Antonio. In recent years, fajitas have become popular at American casual dining restaurants as well as in home cooking. In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments.
Popular meats that are used today include chicken, pork, shrimp, lamb, salmon, other types of fish, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell pepers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, shredded cheese, refried beans and diced tomatoes.
This recipe uses only vegetables so it is suitable for vegetarians and it takes little time to make so you can spend more time enjoying the sun, instead of the kitchen.
Ingredients
For fajitas:
- 1-2 Portobello mushrooms, sliced
- 3 bell peppers, sliced
- 1 red onion, sliced
- fajita seasoning
- juice of 1 lime
- 1 Tbsp olive oil or avocado oil
- 1-2 Tbsp finely minced cilantro
- 1-2 Tbsp avocado oil for cooking
For the fajita seasoning:
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
To serve:
- Tortillas – I use gluten free flour tortillas
- Guacamole
- Salsa
- Additional fresh cilantro
Preparations
In a large bowl, combine mushrooms, bell peppers, and onion. Sprinkle with fajita seasoning, lime juice, olive oil and cilantro. Let marinate about 10 minutes. While the veggies marinate, heat a medium or large pan over medium-high heat. Add your tortillas one at a time and cook 30-60 seconds per side, or until tortillas begin to puff and get some slightly golden spots. Remove from pan and store on a plate wrapped with a clean dish towel to keep warm. When all the tortillas are done and the veggies are ready, heat a small drizzle of avocado oil in the pan and add just enough veggies to cover the bottom of the pan. You’ll need to work in batches so you don’t over-crowd and steam them. Cook, stirring regularly about 3-4 minutes per batch. Remove to a dish and repeat with remaining veggies. When all the veggies are cooked, return them to the pan to heat through and serve with tortillas and your favorite toppings (like guacamole or salsa).