Citrus-Marinated Portobello Fajita Recipe
Don’t tell tacos, but this vegan fajita recipe will have you picking favorites. This veggie-forward fajita recipe is easy and healthy, featuring citrus-marinated portobello mushrooms, tri-colored peppers and a sweet, spicy fajita seasoning! Bring this Mexican darling to your dinner table in a vegan-friendly way!
Ingredients
Citrusy Cilantro-Lime Rice
- 1 1/2 cup water
- 1/2 cup orange juice
- 2 cups dry rice I used Lotus Foods' Organic Brown Jasmine Rice
- 2 limes zest and juice
- 1/4 cup fresh cilantro minced
Citrus Marinade
- 1 cup sparkling water see Recipe Notes
- 1 cup orange juice
- 2-3 fresh lime slices
- 2-3 jalapeno slices
- 8-10 fresh cilantro leaves
Portobello Mushroom Fajitas
- 2-3 large portobello mushrooms washed, destemmed with the gills removed
- 2 tbsp grapeseed or other high temp oil divided
- 1 orange pepper washed, deseeded and sliced
- 1 red pepper washed, deseeded and sliced
- 1 green pepper washed, deseeded and sliced
- 1/2 yellow onion sliced
- 4 tbsp fajita seasoning divided, I used Spice Jungle’s Fajita Seasoning
- 1 bunch fresh cilantro washed, destemmed and torn
- 2 avocados sliced
- 25-30 grape tomatoes diced
- lime wedges
- jalapeno slices
- 10-12 tortillas
Instructions
- To make the rice, bring the water and orange juice to a boil. Add the rice and cook in accordance with the package instructions.
- When cooked, allow the rice to cool. The stir in the lime zest, lime juice and minced cilantro.
- To make the marinade, combine the sparkling water and orange juice.
- Remove the gills of the Portobello mushrooms and then slice into thick ½” – ¼” slices. Spread the mushroom slices out in a shallow dish and pour the marinade over the mushrooms. Add the lime and jalapeno slices. Allow to marinade for 10-15 minutes while prepping the peppers and onions.
- Heat 1 tbsp. of the grapeseed oil in a cast iron skillet. Check the temperature with a drop of water. When it sizzles, the pan is hot enough. Add the onions and peppers to the hot pan and stand back. The moisture from the vegetables will spatter. Allow to cook without stirring for 2-3 minutes. This will result in a char on the vegetables. Sprinkle 2 tsp. fajita seasoning over the vegetables and stir to coat. Allow to cook for 2-3 minutes more then remove from pan. Wipe out the pan.
- Add the portobello mushrooms and 1 cup of the reserved marinade to the cast iron skillet. Simmer until the marinade has cooked off. Add the grapeseed oil and 2 tsp of the fajita seasoning and allow the mushrooms to brown. About 1 minute. Set aside.
- Make your fajitas by topping your tortillas with the peppers, onions and portobello mushrooms. Top, as you wish, with fresh cilantro, diced tomatoes, jalapeno and sliced avocado. Serve with Citrusy Cilantro-Lime Rice on the side.
Notes
- I always remove the gills when cooking with portobello mushrooms. It’s easy enough to do – I just use a spoon to scoop them out when I am washing my mushrooms. They come out easily with a little bit of moisture. I just find that portobello mushrooms retain too much moisture and the flavor is too “earthy” when the gills remain intact.
- I like Spice Jungle’s Fajita Seasoning. It’s got great flavor and it saves a ton of pantry space. Of course, if you are making your fajitas today you can also find ready-made seasoning packages at the grocery store. If you’d like to make your own fajita seasoning, this recipe from Culinary Hill looks amazing!
- Sparkling water can be substituted with water if necessary.
Tried this recipe?Let us know how it was!