Portobello Fajitas with Brazil Nut Avocado Crema

One of my favorite quick, easy lunches to make is fajitas. Growing up in Texas, beef or chicken fajitas were ordered on the regular at the many Mexican restaurants near my house. The smell floating across the room hit you first. Then the sizzling on the skillet came next as the waiter approached the table. It was so exciting and a delight to all the senses.

Do you get excited when you know your fajitas are on their way to your table?

Now, when I crave fajitas and tacos, I make them at home with portobello mushrooms, and sometimes tofu. And when I go to a Mexican restaurant, I still enjoy tacos; hold the meat, add veggies, hold the cheese and sour cream, and double the guacamole, please.

Tacos are so easy to make and a staple in my diet. Taco Tuesday seems like a vegan creation, to be fair. For some, it’s a way of life. There’s even a book to help you do a Taco Cleanse! Yes please!

Sauté some peppers and onions, add spices, and voilà. Add whatever veggies and spices you like. I just wing it and add a dash of this and a dash of that. Or try marinating your portobello mushrooms first with this recipe.

Directions
Combine all the ingredients except the mushrooms in a shallow dish (like an 8×8 casserole dish). Coat the mushrooms in the marinade and refrigerate overnight. In the morning, toss them a few times. Store in an airtight container in the fridge for up to three days.

Directions
Whisk together all the spices. If you like spicy food, add a bit more cayenne. Store in an airtight container; even better if you have an unused spice shaker for storage.

Portobello Fajitas with Brazil Nut Avocado Crema

Ingredients

• Water or broth
• 1/4 onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 teaspoon chili powder (Mexican Chili Powder Spice Blend)
• Marinated Portobellos
• Tortillas
• Salsa
• Lettuce, avocado, or whatever toppings you want

Directions
Heat a small amount of water or broth in a small skillet. When bubbly, lower flame to medium, add the onions and bell pepper, and sauté with chili powder and pinch of salt for a few minutes. Remove the mushrooms from the marinade and sauté them with the onion/pepper mix for a few minutes, or until mushrooms are cooked to your preference. Add a bit of the marinade if the veggies begin to stick.

Brazil Nut Avocado Crema

• 1/2 cup Brazil nuts, soaked in hot water for 20 minutes
• 1/2 cup filtered water
• 1/2 lime, juiced
• 1 teaspoon lime zest
• Dash garlic powder and cumin
• Sea salt, to taste
• 1/4 cup avocado

Directions:
Drain nuts and use fresh water. Blend all ingredients in a blender until well combined and creamy. Add avocado and blend again until smooth. Season to taste.

To serve: Heat two to three tortillas, then pile on the mushroom mix, along with any veggies and toppings you like. Top with crema and garnish with fresh tomatoes and cilantro or salsa if you wish.

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