Vegetarian Fajitas in Taco Shells
Bursting with flavor and easy to prepare, these fajitas are sure to impress both vegetarians and meat-lovers. Serves 4 people.
Ingredients
- 1 green bell pepper
- 2 red bell peppers
- 1 red onion
- 2 cloves of garlic
- 4 large portobello mushrooms
Marinade
- 1 tsp smoked paprika
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 1 tsp flaked salt
- 2-3 tbsp olive oil
Accompaniments
- 2 avocados
- 16 taco shells
- 100 g feta
- 1 bunch fresh cilantro
- 1 lime
Product used in this article
G- 800 Plancha
G-800 Plancha with lid and 3 gas burners. With a cast iron grate and thermometer on the lid. Control buttons with LED light that changes color to show the heat is on.
The lights turn white when the grill is heating and when the grill gets hot the color changes to red. This is a beast that you will enjoy every day.
This is the way to make it…
Method
- Cut the bell peppers and red onion into strips and place in a bowl.
- Finely chop the garlic and add to the bowl.
- Slice the portobello mushrooms and place them side by side in a dish.
- Mix all the dry spices together in a small bowl and stir them together with olive oil.
- Distribute the marinade evenly in the bowl with the bell peppers and over the mushrooms in the dish. Make sure all the vegetables are covered with the marinade.
- Heat up the plancha.
- Brush the griddle with oil.
- Add the bell peppers and onions.
- Place the mushrooms beside them.
- Cook the vegetables until they are tender and have a nice sear.
- Meanwhile, mash the avocados and season with salt, pepper, and a little lime juice.
- Distribute the mashed avocado in the taco shells. Add the cooked vegetables.
- Sprinkle with crumbled feta and garnish with fresh cilantro. Serve with lime wedges.
