Zesty Vegetable Fajitas
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Time to read 1 min
15 min
15 min
6 pers
Side Dish
United States
Ingredients
- 1 tablespoon PEEL PERFECTION
¼ cup lime juice - 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- ½ teaspoon salt, plus more to taste
- ½ 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
- ½ red onion, sliced
- ¼ cup chopped fresh cilantro
Directions
Step 1
Stir the lime juice, Peel Perfection, garlic, cumin, chili powder, oregano, paprika, ½ teaspoon salt, and ½ teaspoon pepper together in a small bowl.
Step 2
Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
Step 3
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.
Step 4
Cook the mushrooms for about 4 minutes on each side, until the slices are lightly browned.
Step 5
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.
Step 6
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.
Step 7
Lower the heat and return the mushrooms to the skillet. Carefully pour the sauce over the veggies.
Step 8
Continue cooking the veggies, flipping them frequently, until most of the liquid from the sauce has cooked off, 1 to 2 minutes.
Step 9
Remove the skillet from heat.
Step 10
Season the veggies with additional salt and pepper to taste, then sprinkle them with cilantro.
Step 11
Stuff the veggies into warm tortillas and slather with guacamole, or sauce of choice. Serve.