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  • Serves 5 (5.2 lb)
  • Ready in 1H
Portobello Mushroom and Poblano Pepper Fajitas

Ingredients

  • 3 large portobello mushrooms, rinsed and pat dry 3 large portobello mushrooms, rinsed and pat dry
  • 4 medium poblano peppers 4 medium poblano peppers
  • 8 to 10 corn tortillas 8 to 10 corn tortillas
  • 2 avocados from Mexico 2 avocados from Mexico
  • 1 medium purple onion 1 medium purple onion
  • 2 limes, juiced (about ¼ cup lime juice) 2 limes, juiced (about ¼ cup lime juice)
  • ¼ cup olive oil ¼ cup olive oil
  • 1 small jalapeño, finely chopped 1 small jalapeño, finely chopped
  • ⅔ cup crumbled feta cheese ⅔ cup crumbled feta cheese
  • ⅓ cup fresh cilantro, lightly packed ⅓ cup fresh cilantro, lightly packed
  • 2 tablespoons fresh parsley, lightly packed 2 tablespoons fresh parsley, lightly packed
  • 2 tablespoons water 2 tablespoons water
  • sea salt and black pepper sea salt and black pepper
  • ½ teaspoon ground cumin ½ teaspoon ground cumin
  • ½ teaspoon ground coriander ½ teaspoon ground coriander
  • ¼ teaspoon ground chile powder ¼ teaspoon ground chile powder

Nutritional values
Per serving (1 lb)

% Daily Values*
  • Total fat 25.2g 32%
  • Saturated fat 4.3g 21%
  • Protein 13.2g 26%
  • Salt 1,077.1mg 47%
  • Total carbs 53.2g 19%
  • Fiber, total dietary 15.3g 55%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on cookieandkate.com
Portobello Mushroom and Poblano Pepper Fajitas on cookieandkate.com
TOTAL -> AAAA2024