Chipotle Mushroom Fajitas and Homemade Tomato Salsa
Chipotle Portobello Mushroom Fajitas
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 

Smoky chipotle portobello mushroom fajitas enjoyed in a warm, flour tortilla with yellow squash, poblano peppers, and onions. Topped with fresh, seasonal salsa and a chipotle-lime sour cream. 

Course: Entree
Cuisine: Mexican
Servings: 2
Author: Caitlin
Ingredients
Portobello Mushrooms
  • 2 garlic cloves
  • 2 whole chipotle peppers in adobo sauce
  • 1/2 tsp cumin seeds, toasted
  • 1/2 tsp coriander seeds, toasted
  • 1/4 cup packed cilantro
  • 1 Tbsp fresh lime juice
  • 1/2 tsp sugar
  • 1/4 tsp sea salt
  • 3 medium portobello mushrooms, wiped clean
  • 1 Tbsp sunflower oil, or other high heat oil
Fajita Vegetables
  • 1 small yellow onion, thinly sliced
  • 1 poblano pepper, seeded and thinly sliced
  • 1 yellow squash, trimmed and cut into half-moons
  • 1 Tbsp sunflower oil, or other high heat oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
Chipotle-Lime Sour Cream
  • 1/2 cup sour cream
  • 1 chipotle pepper, chopped, seeded if preferred
  • 1 Tbsp canned adobo sauce
  • 1 Tbsp fresh lime juice
  • pinch sea salt
For Serving
  • 4 flour tortillas
  • 1 tsp sunflower oil, or other high heat oil
  • homemade tomato salsa (recipe below)
  • lime wedges
Instructions
  1. To make the marinade for the portobello mushrooms, combine the garlic, chipotle peppers, dried spices, cilantro, lime juice, sugar, and salt in a molcajete and grind together until you have a paste. Brush the marinade on both sides of the mushrooms, make sure to thoroughly coat the gills, cover and set aside in the fridge for 1 hour. 

  2. Meanwhile, prepare the other vegetables by tossing with the oil, salt, and pepper in a medium bowl. 

  3. In a small bowl, mix together everything listed under the chipotle-lime sour cream and store in the fridge until fajitas are ready. 

  4. After an hour, remove mushrooms from the fridge and cut into 1/2" slices. Heat 1 Tbsp of oil in a large cast-iron skillet over medium-high heat. Once hot, add the sliced portobello mushroom and saute, stirring constantly for 5-7 minutes, until mushrooms have released their juices and are browned. Remove mushrooms from the pan and keep warm.

  5. In the same pan, over medium-high heat, add the fajita vegetables. Saute the vegetables, stirring constantly, for 5-7 minutes. Remove vegetables as they brown to prevent overcooking. Set aside and keep warm. 

  6. To serve, brush both sides of the flour tortillas with oil. On low heat, place tortillas directly over the flame of your gas burner. Watch carefully to make sure the tortillas get a nice char but don't burn. Use tongs to flip and once charred, keep warm wrapped in aluminum foil. 

  7. Fill tortillas with mushrooms and fajita veggies. Top each with a drizzle of chipotle-lime sour cream, homemade tomato salsa, and a squeeze of lime juice.