Vegetarian Steak Fajitas
Savor the bold flavors of these Vegetarian Steak Fajitas, a plant-based twist on a classic favorite! Meaty portobello mushroom caps serve as the star ingredient, marinated in a smoky, tangy blend of soy sauce, lime juice, smoked paprika, and spices for an umami-packed "steak" alternative. Paired with vibrant, sautéed bell peppers and red onion, this dish offers a satisfying texture and a colorful presentation. Wrapped in fluffy tortillas and topped with fresh cilantro, creamy avocado, and a dollop of sour cream or Greek yogurt, these fajitas are perfect for a quick weeknight meal or a crowd-pleasing vegetarian option at your next fiesta. Ready in just 30 minutes, these mushroom fajitas are as easy as they are delicious, making them your go-to recipe for vegetarian Mexican cuisine! Perfect SEO keywords include "vegetarian steak fajitas," "portobello mushroom fajitas," "healthy Mexican recipes," and "quick vegetarian dinners."
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 3 medium Sweet bell peppers (assorted colors)
- 1 large Red onion
- 8 small Tortillas (flour or corn)
- 0.5 cup Fresh cilantro
- 1 large Avocado
- 0.5 cup Sour cream or Greek yogurt (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills using a small spoon if desired.
In a small bowl, mix 2 tablespoons of olive oil, soy sauce, lime juice, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper to create a marinade.
Place the portobello mushroom caps in a shallow dish and coat them evenly with the marinade. Let them marinate for 10-15 minutes while preparing the vegetables.
Slice the bell peppers and red onion into thin strips.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onions, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes. Transfer the vegetables to a plate and keep warm.
In the same skillet, cook the marinated portobello caps for 2-3 minutes on each side, until they are browned and tender. Remove from the skillet and slice them into thick strips.
Warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat them in a 350°F (175°C) oven for a few minutes.
To assemble the fajitas, layer the portobello 'steak' strips, sautéed vegetables, fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt (if using) onto each tortilla. Fold and serve hot.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 39.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 389 mg | 30% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4296 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
