Portobello Mushroom Fajitas

Ingredients

• 4 large Portobello Mushroom Caps
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 1 large Yellow Onion
• 12 whole Corn Tortillas
• 2 whole Avocado
• 2 whole Lime
• ¼ cup Fresh Cilantro
• 1 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• ½ tsp Garlic Powder
• 2 tbsp Olive Oil

Instructions

1. Toss mushroom strips, bell peppers, and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt.
2. Heat a large cast-iron skillet over high heat. Add the vegetables in a single layer (work in batches if needed). Cook 5–6 minutes without stirring to get a good char, then stir and cook 3–4 more minutes.
3. While fajitas cook, make the guacamole: mash avocados with juice of 1 lime, half the cilantro, and salt to taste.
4. Warm corn tortillas in a dry skillet for 15 seconds per side.
5. Serve the sizzling fajita mixture with warm tortillas, guacamole, remaining cilantro, and lime wedges.