Supplies
- 3 large portobello mushrooms, cut into strips
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of dried oregano
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 medium onion, thinly sliced
- Salt, to taste
- Freshly ground pepper, to taste
- Olive oil
- For serving:
- Small flour tortillas
- Mexican crema
- Crumbled queso fresco
- Lime wedges
- Hot sauce
- Cilantro
Steps
- Season portobellos with olive oil, garlic powder, chili powder, cumin, oregano, salt and pepper.
- Cook mushrooms in a pan with a drizzle of olive oil, until browned on both sides. Remove and set aside.
- Season sliced peppers and onion with salt and pepper. Add to the same pan and cook until softened and slightly charred.
- Serve with warm flour tortillas, crema, queso fresco, cilantro, lime and hot sauce.