• 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


  1. Season portobellos with olive oil, garlic powder, chili powder, cumin, oregano, salt and pepper.
  2. Cook mushrooms in a pan with a drizzle of olive oil, until browned on both sides. Remove and set aside.
  3. Season sliced peppers and onion with salt and pepper. Add to the same pan and cook until softened and slightly charred.
  4. Serve with warm flour tortillas, crema, queso fresco, cilantro, lime and hot sauce.