Summer Vegetable Fajitas

If you like the taste of juicy portobello mushroom caps, you are going to love this simple, but scrumptious mushroom fajita recipe.  This is a so-called Nina friendly recipe.  So yep, that means it’s Mexican food without meat, dairy, onions or garlic.  Try it, it’s tasty and much kinder to your tummy then traditional fajitas.



Please feel free to riff on this recipe by adding whatever you have on hand, including, different types of lettuce greens, halved cherry tomatoes, or chopped cucumber.



1 large Zucchini;  matchstick sliced

2 Portobello Mushrooms;  sliced into thick strips

1 large Green Bell Pepper;  matchstick sliced

1 ear of fresh Corn;  remove cornels from the cob

lettuce;  cut into ribbons

1 large Tomato;  diced

1 fresh Lime;  juiced

Salsa Verde

fresh Cilantro;  pull leaves from the stem

Cooking Oil;  to marinate and for sautéing

Salt, Pepper and Taco Seasoning to taste

P R E P A R A T I O N S

Wash and clean all fresh produce.

Make Salsa Verde from scratch (optional), or use your favorite store bought brand (we have a recipe for this coming up soon).

In a small bowl, prepare the marinade from the portobello mushrooms.  Whisk together 2Tbsps of oil and 3 Tbsp. Salsa Verde.  Add the sliced mushrooms into the marinade and gently coat them.  

Marinate the mushrooms for 10 to 30 minutes, or longer if you like.

Meanwhile, prepare and cut the rest of the ingredients according to the instructions above.

In a frying pan, warm oil over medium heat.  Add the vegetables to the pan in the following order: green bell peppers, zucchini, mushrooms, and then the corn.  Cook and stir occasionally until the vegetables are softened and lightly browned, about 8 to 10 minutes.

Once the vegetables are cooked, season with salt, pepper and taco seasoning spice (or make your own).

To assemble the fajitas, top each taco with a thin spread of salsa verde, followed by salad Greens, stir-fried vegetables, tomato slices and a few radish shavings.  Garnish with a heaping amount of freshly chopped cilantro and a generous spritz of fresh lime juice.

       Nina