Portobello and Poblano Fajitas

As if I need another excuse to eat Mexican food, Cinco de Mayo is just around the corner which means that in spite of my attempts to diversify our meals, all I really want are tacos, burrito bowls, fajitas, nachos, guacamole, salsa, and chips.  And maybe some tequila.  In the form of directly out of a shot glass with lime and salt on the side.  What can I say?  It’s been a rough week so far.

Portobello and Poblano Fajitas

In the meantime, I’m going to let the portobello and poblano fajitas shine.  And I’ll be honest here: they really did surprise me.  I didn’t expect to be completely wowed by a bunch of sauteed vegetables and was ok with a healthy fajita recipe being just and only that.  But we’ve had some fantastic meatless meals over the past couple of weeks and this one ranks right up there.

I did, for the sake of being who I am, make my own corn tortillas – more coming on that tomorrow! – and while I know those fresh and warm tortilla definitely upped the status of the meal, I’m positive these fajitas would be excellent tucked inside any kind of soft tortilla (like flour maybe?) or stacked upon a bed of romaine with all the fixins right along side the veggies as well.  We loved them so much, we made them again last night for dinner and never did you see a woman tear out of work so fast as when the prospect of these portobello and poblano fajitas awaited her at home.  And perhaps some tequila as well…

Portobello and Poblano Fajitas

Portobello and Poblano Fajitas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 servings


    For the fajitas:
  • 2 tbsp extra virgin olive oil, divided
  • 1 poblano pepper, seeds and ribs removed and thinly sliced
  • 2 bell peppers, seeds removed and thinly sliced
  • 1 jalapeño pepper, seeds and ribs removed and thinly sliced
  • 1 medium onion (white, yellow or red), cut into thin rounds
  • 2 large or 4 baby portobello mushrooms, stems removed, wiped clean and thinly sliced
  • Sea salt
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 tsp Worcestershire (for mushrooms, optional)
  • For serving:
  • 10-12 6-inch flour or corn tortillas
  • Optional toppings: diced onion, hot sauce, cilantro, salsa, sour cream, shredded cheese, avocado or guacamole


  1. Heat one tablespoon of oil in a 12-inch skillet set over medium-high heat. Saute all of the peppers and onions along with a good pinch of sea salt, the cumin, and the garlic powder until they start to soften, about 5-7 minutes. Transfer the peppers and onions to a large bowl and cover with foil.
  2. In the same pan, heat the remaining oil and then toss in the mushrooms, another pinch of salt, and the Worcestershire sauce. Cook the mushrooms, stirring occasionally until they just start to release their liquid and begin to brown. Add the onions and peppers back to the pan and cook for another minute, just to rewarm them. Serve hot with soft tortilla and your favorite toppings.