Ingredients

The following ingredients have 5 Servings
  • 1/4 cup lime juice
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/2 teaspoon black pepper, (plus more to taste)
  • 2 tablespoons olive oil, (plus more if needed)
  • 1 large portobello mushroom, (cleaned and sliced)
  • 8 asparagus spears, (woody ends removed, then stalks cut in half)
  • 1 medium bell pepper (any color), (sliced)
  • 1/2 red onion, (sliced)
  • 1/4 cup chopped fresh cilantro
  • 6 small (fajita-size) flour tortillas, (warmed)
  • Guacamole, (or sauce of choice)

Instruction

  • Stir the lime juice, garlic, cumin, chili powder, oregano, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl.
  • Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the mushroom slices in an even layer. Avoid overcrowding the skillet and cook the mushrooms in batches if needed.
  • Cook the mushrooms for about 4 minutes on each side, until the slices are lightly browned.
  • Remove the mushroom slices from the skillet. Raise the heat to high and add another dash of oil to the skillet if it seems dry.
  • Add the asparagus, bell pepper, and onion. Cook the veggies for about 4 minutes, flipping them occasionally, until they're tender-crisp and darkened in spots.
  • Lower the heat and return the mushrooms to the skillet. Carefully pour the sauce over the veggies.
  • Continue cooking the veggies, flipping them frequently, until most of the liquid from the sauce has cooked off, 1 to 2 minutes.
  • Remove the skillet from heat.
  • Season the veggies with additional salt and pepper to taste, then sprinkle them with cilantro.
  • Stuff the veggies into warm tortillas and slather with guacamole, or sauce of choice. Serve.