Ingredients: |
Ingredients: 3 multi-colored peppers, stemmed and sliced into strips
3 portobello mushrooms, stemmed and wiped clean
1 red onion, sliced into wedges
2 tablespoons avocado oil
2 garlic cloves, chopped
½ teaspoon chili powder, more to taste
½ teaspoon cumin
½ teaspoon sea salt, more to taste
Splash of balsamic vinegar
2 limes, sliced into wedges
Freshly ground black pepper
For serving:
8 Flour or Corn Tortillas
Guacamole or avocado slices squeezed with lime
Pickled Jalapeños or sliced plain jalapeños
Diced tomatoes or Pico de Gallo
Cilantro
Tomatillo Salsa or Pineapple Salsa
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Directions: |
Directions:Heat grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
Arrange the peppers on tray add the mushrooms and onion wedges on a separate rimmed plate. In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper.
Drizzle 1 scant tablespoon of the mixture over the peppers and toss to coat.
Drizzle the remaining marinade over the mushrooms and onions.
Drizzle the mushrooms with a splash of balsamic vinegar and use your hands to coat the mushrooms on both sides.
Grill peppers in the cast-iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won’t char on the edges - cook them in 2 batches, if necessary. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side.
Remove everything from the grill, using a potholder to remove the cast-iron pan. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder, to taste.
Slice the mushrooms into strips and place on a serving dish.
Transfer the onions and the peppers to a serving skillet or large platter.
Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges for serving. |
This recipe for Veggie Fajitas is from