30 minute spicy poblano mushroom fajitas with lime crema
Fajitas be bitchin’ up in this kitchen.
Bringing yet another fast and fresh supper to our rotation today. We’re experiencing some spring-like conditions lately, so heavy stews and soups aren’t quite in our craving category – until this weekend, at least, when a front whips through and brings our temps down drastically to a nice southern winter range. It’s always funny to me how I talk about spring-like conditions yet some of the country shivers in the snow. Florida is just stupid. Outcast.
Despite our warmer climate, I usually still want dishes that use heartier components, and mushrooms qualify as one of those for me. I use mushrooms frequently in recipes that would be great with beef, and something beefy sounded like a good idea when I brainstormed these fajitas. Yhup, I’m happy with them.
Fajitas are a great dinner when you want big big (flavor) energy in minimal time, and these rich and spicy ‘jitas quell those cravings beautifully. Smoky poblanos, buttery mushrooms, onions, and a homemade seasoning stuffed into warm tortillas with mashed avocado and drizzled with an addictive four-ingredient lime crema. They’re fresh and light, but top up the tummy.
One Skillet Later…
Love a dish in one pan. Makes me feel alive on the inside.
The mushrooms are done up simply with salt and pepper, cooked until slightly tender, then tossed with a bit of butter and garlic for a few more minutes until caramelized. Use the big portobello caps for this dish; they oft come in packs of two or three, so if you end up with five instead, no sweat.
Take the ‘shrooms out of the pan and throw in your poblano peppers, onion, and a whole shitton of seasonings. I use a mix of chipotle chili powder (seriously my favorite right now), smoked paprika, cumin, dried oregano, and a bit of garlic powder. Stir with the veggies and saute a few minutes until tender but still crisp.
One of my favorite tricks with veggies is steam-sauteeing. Add a couple tablespoons of water when the veggies first go into the pan, cover, and cook. The texture is nearly always perfect.
Then, add the mushrooms and a can of black beans in the pot to warm up, and you’re done.
But wait, there’s more…
Crema Dilemma
I will never spell “dilemma” right the first time. I always use two Els.
Lime crema is one of those condiments that’s so incredibly simple, but packs a huge punch in the face when added to simple fajitas or tacos. All you need is yogurt, mayonnaise (I use vegan, regular is kinda gross to me), lime juice, grated or minced garlic, and salt. Stir it up and bam, you’ve got one badass sauce.
Pile some mashed avocado in warm tortillas, top with the fajita veggies and beans, drizzle on the sauce and a sprinkle sprankle of fresh cilantro. Crack open a beer, kick your feet up, and chill the fuck out.
A couple easy swaps help to help my vegan friends:
…Use vegan butter for the second saute of the mushrooms.
…Use a vegan yogurt alternative and vegan mayonnaise for the crema.
Easy, right? I like easy.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Taco night done right:
Jerk Shrimp Fajitas with Tequila Pineapple Salsa
Crispy Chipotle BBQ Pinto Bean Tacos
BBQ Pulled Mushroom Tacos with Tequila Mango Salsa
Chipotle Shrimp Tacos with Jalapeno Peach Salsa
30 minute spicy poblano mushroom quesadillas with lime crema
Ingredients
- 4 large portobello caps, sliced
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 poblano peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 can black beans, drained
- 8 corn or flour tortillas
- 2 avocados, mashed
- chopped cilantro to serve
lime crema
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup vegan mayonnaise (or regular)
- 2 tbsp lime juice
- 2 cloves garlic, grated
- kosher salt, to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Toss in the butter and garlic. Stir 2-3 minutes longer until the mushrooms caramelize. Move to a plate.
- To the same skillet, add the poblanos, onions, chipotle chili powder, smoked paprika, cumin, oregano, garlic powder, and a pinch of salt and pepper. Cook until slightly softened but still crunchy, about 3-5 minutes. Pour the mushrooms back in, as well as the black beans, and stir to warm through. Taste and adjust salt and pepper as needed.
- To make the lime crema, stir together the yogurt, mayonnaise, lime juice, garlic, and salt.
- Warm the tortillas in the microwave. Add the mashed avocado to the bottom, then a good heap of the fajita veggies. Top with the lime crema, fresh cilantro, and a squeeze of lime juice, as desired.
