Go Back
–+ servings
0 from 0 votes
Print
Portobello Fajitas
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Molli
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • ½ jar Molli Acapulco Marinade
  • 1 medium clove garlic , minced
  • 1 teaspoon Kosher salt
  • 4 portobello mushrooms , stems removed, thinly sliced
  • 1 onion , halved and thinly sliced
  • 1 tbsp olive oil
  • 1 yellow or orange bell pepper , seeded and sliced into strips
  • 2 ripe avocados
  • juice of 1/2 lime
  • 3 tbsp Molli Mexico City cooking sauce
  • 8 small flour or corn tortillas
Instructions
  1. In a small bowl, whisk together balsamic vinegar, olive oil, Acapulco marinade, garlic, and salt.
  2. Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.
  3. Prepare guacamole by adding avocados to a bowl then adding the lime juice, Mexico City sauce and a generous pinch of salt. You can add some fresh cilantro and finely chopped onion if desired.
  4. Heat a large skillet over medium-high heat. Once hot add tablespoon of olive, then the onion and peppers. Season generously with salt. Cook until softened and slightly caramelized, stirring often, about 5 minutes. Set aside and cover to keep warm.
  5. Remove mushrooms from marinade. Keep marinade. Using the same skillet, add a dash of oil, then add the mushrooms. Season with a bit of salt and once softened and brown, about 5 minutes, add a spoonful of the marinade for more flavor (optional) and cook for 1 more minute. Remove from heat, set aside and cover.
  6. Serve portobello fajitas over warm tortillas and garnish with guacamole. Provecho!