Portabella Fajitas with Roasted Jalapeno Chimichurri
Servings: 2 people: Cook Time: 25 minutes; Prep Time: 30 minutes
- 6 whole wheat tortillas
- 2 large portabella mushrooms, cut into thin strips
- 1/2 green bell pepper, cut into strips
- 1/2 red bell pepper, cut into strips
- 1/2 yellow bell pepper, cut into strips
- 1/2 large red onion, cut into strips
- salt to taste
- Plain Greek yogurt, for topping (optional)
- 3 tablespoons soy sauce
- 1 tablespoon chopped parsley
- 1 teaspoon chili paste
- juice of 1 lime
- 1 teaspoon lime zest
- 1 tablespoon minced garlic
- fresh cracked pepper
- 1/4 cup olive oil
Jalapeno Chimichurri Sauce:
- 1-2 jalapenos
- 1 cup cilantro
- 1 cup parlsey
- lime juice
- 3 cloves garlic
- 1 teaspoon agave
- salt and pepper
- olive oil until it comes together
- In a 500 degree oven, broil the jalapeno(s) until the skins blister, set said.
- Whisk together all the ingredients for the marinade except for the olive oil. Slowly drizzle in the olive oil and whisk until it creates a vinaigrette. In a large ziplock bag, add the sliced mushrooms, and pour the marinade over the mushrooms. Close the bag and shake it to make sure the mushrooms are completely coated. Let it marinate in the bag for 10-15 minutes.
- In a blender, combine all the ingredients, except for the olive oil.
4. Slowly drizzle in the olive oil, until it comes together into a thick paste.
- In a large bowl, toss the pepper and onions with sea salt.
- Remove the veggies when they’re finished cooking, wipe down the pan, and then sear the mushrooms until caramelized. about 2-3 minutes per side,
Heat the tortillas just before you’re ready to serve. and then assemble the fajitas. Top them with yogurt and/or shredded cheese if you like.