Grilled Mushroom Fajitas

Sugar Free

Gluten Free

Seed Free

Egg Free

Vegetarian

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Description

Meaty portabella mushrooms are the star of these grilled fajitas! Seasoned with our organic Taco Seasoning Blend and grilled with colorful bell peppers and onion, vegetarians and meat lovers alike will love this twist on a classic! A variety of tasty toppings allows everyone to customize their fajitas for the perfect bite.

Serves

12 tacos

Total Time

40 minutes

Ingredients

1 tablespoon Natural Grocers® Brand Organic Coconut Aminos

Juice from ½ an organic lime, quarter the other half for serving

3 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided

2 teaspoons Natural Grocers Brand Bulk Organic Taco Seasoning Blend, divided

3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt, divided

4 organic portabella mushrooms

2 organic bell peppers, any color

1 large organic onion

12 Natural Grocers Brand Organic Yellow Corn Tortillas

Optional for serving

1 organic tomato, diced

2 organic avocados, sliced

2-4 leaves of organic romaine or iceberg lettuce, shredded

Fresh organic cilantro, stems removed

Natural Grocers Brand Organic Mexican Blend Cheese Shreds

Natural Grocers Brand Organic Sliced Jalapeños

Salsa or hot sauce

Directions

Whisk together the coconut aminos, lime juice, 2 tablespoons of olive oil, 1 teaspoon taco seasoning, and ¼ teaspoon of salt in a large bowl.
Trim the ends off the stem of each portabella and then snap the stem off and set aside (you will use these later). Wipe the caps clean. Add the mushrooms to the marinade and gently turn them to cover with the marinade. Set aside.
Preheat the grill to medium-high heat (~400°F). Place a grill basket or cast-iron skillet on the grill to preheat at the same time.
Remove the stems and seeds from the peppers and slice into ½-inch strips; put them in a large bowl. Slice off the ends of the onion and remove the skin. Cut the onion in half from top to bottom, then slice into ½-inch wedges. Slice the reserved mushroom stems in half lengthwise and add them, along with the onion, to the peppers. Sprinkle with the remaining taco seasoning, ½ teaspoon of salt, and tablespoon of olive oil. Stir to coat the vegetables.
Transfer the mixture to the grill basket or cast-iron skillet, close the grill and cook, stirring every few minutes, until tender and lightly browned, 15-20 minutes.
After the peppers and onions have cooked for about 10 minutes, place the portabellas on the grill. Grill each side for 3-5 minutes, until tender and lightly browned. Once grilled to your liking remove from grill and slice into strips.
Once everything is grilled, transfer to a serving platter and tent with foil to keep warm.
Place the tortillas on the grill and grill for 20-30 seconds per side. Transfer to a plate and cover with a clean dish towel to keep warm.
Serve grilled portabellas and vegetables with the warm tortillas and optional toppings.

Nutrition Information

per 3 tacos, no optional toppings

Calories	Carbs	Protein	Fat	Fiber
305 kcal	45 g	7 g	13 g	6 g

Beverage Pairing

Recommended Beverage: Wine

Recommended Style: White

Recommended Brand: Bodegas Mas Que Vinos The Bad Bunnies White Blend

39.709921, -104.987224

Denver - Design District - Alameda and Broadway