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Mushroom Margarita Fajitas


The Complete Guide to Vegan Food Substitutions

Serve these citrusy-spicy fajitas with avocado, Eve's 'Cashew Sour Cream", and a side of beans for some Southern California dreamin'.


59 ml1/4 cup fresh lemon juice
59 ml1/4 cup fresh lime juice
2 Tab tequila (optional, did not use)
1 Tab evaporated cane juice
2 ml1/2 tsp garlic powder
2 ml1/2 tsp onion powder
2 ml1/2 tsp chili powder
2 ml1/2 tsp sweet or smoked paprika
1 ml1/4 tsp cayenne red pepper
1 ml1/4 tsp sea salt
1 ml1/4 tsp ground black pepper

2 large portobello mushrooms
1 red bell pepper
1 green bell pepper
1 medium red or white onion
8 fajita-sized tortillas


Whisk all ingredients together
Remove stems from mushrooms and slice into thin strips.
Core and seed peppers, and cut into thin strips.
Roughly chop the onion.
Place vegetables in a container with a tight-fitting lid, add marinade and shake to coat.
Marinate for a few hours or over night.
To cook, preheat a large skillet over high heat and saute vegetables until they reach desired tenderness.
Serve sizzling hot with warm tortillas.


I have been doing the prep work on Friday afternoon and marinating over night for a quick Saturday dinner. I could not find cane juice locally so I used Agave nectar.