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Veggie Fajita Tacos

5 from 1 reviews

Ingredients

Scale
  • 1 Tbs EVOO (extra virgin olive oil)
  • 1 Red Bell Pepper thinly sliced
  • 1 Yellow Bell Pepper thinly sliced
  • 1 small Yellow Onion thinly sliced
  • 6oz Portobello Mushrooms sliced
  • 2 cloves Garlic sliced
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Crushed Red Pepper Flakes
  • 2 Tbs fresh Lime Juice, plus more for topping
  • 812 small Corn Tortillas warmed (I used Gluten Free)
  • Toppings of choice, Guacamole, Tomatoes, Cilantro, Cheese, etc.

Instructions

  1. In a large skillet add EVOO and heat over med/high heat
  2. When oil is warm add Peppers and Onions, sauté 3-4 minutes
  3. Add Mushrooms and Garlic, sauté 1-2 minutes
  4. Add Salt, Cumin, Chili Powder, Red Pepper Flakes, and Lime Juice, stir to coat evenly, cook for 1 more minute
  5. Stuff into Tortillas and top with toppings of your choice
  6. Enjoy!