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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'.
MARINADE:
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
FAJITAS:
2 large portobello mushrooms
1 red bell pepper
1 green bell pepper
1 medium red or white onion
8 fajita-sized tortillas
MARINADE:
Whisk all ingredients together
FAJITAS:
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.