Vegetarian Steak Fajitas

Smoky, savory, and bursting with vibrant color, these Vegetarian Steak Fajitas deliver all the sizzle and flavor of traditional fajitas without the meat. Juicy portobello mushrooms, marinated in a bold blend of soy sauce, lime juice, smoked paprika, and warming spices, take center stage as a satisfying plant-based "steak." Paired with tender, charred strips of bell peppers and red onions, these fajitas are wrapped in soft tortillas and topped with creamy avocado, fresh cilantro, and an optional dollop of tangy sour cream or Greek yogurt. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights or as the centerpiece of your next meatless fiesta. Whether you're vegetarian or simply looking to mix up your taco night, these fajitas are a flavorful, crowd-pleasing choice.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 3 medium Sweet bell peppers (assorted colors)
• 1 large Red onion
• 8 small Tortillas (flour or corn)
• 0.5 cup Fresh cilantro
• 1 large Avocado
• 0.5 cup Sour cream or Greek yogurt (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills using a small spoon if desired.

Step 2

In a small bowl, mix 2 tablespoons of olive oil, soy sauce, lime juice, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper to create a marinade.

Step 3

Place the portobello mushroom caps in a shallow dish and coat them evenly with the marinade. Let them marinate for 10-15 minutes while preparing the vegetables.

Step 4

Slice the bell peppers and red onion into thin strips.

Step 5

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onions, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes. Transfer the vegetables to a plate and keep warm.

Step 6

In the same skillet, cook the marinated portobello caps for 2-3 minutes on each side, until they are browned and tender. Remove from the skillet and slice them into thick strips.

Step 7

Warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat them in a 350°F (175°C) oven for a few minutes.

Step 8

To assemble the fajitas, layer the portobello 'steak' strips, sautéed vegetables, fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt (if using) onto each tortilla. Fold and serve hot.

Nutrition Facts

Serving size	(1875.8g)

Amount per serving	% Daily Value*
Calories	2523.9

Total Fat 120.5g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 7.7g
Cholesterol 60mg	0%
Sodium 6098.1mg	0%
Total Carbohydrate 293.5g	0%
Dietary Fiber 53.4g	0%
Total Sugars 46.5g
Protein 65.0g	0%

Vitamin D 1.5IU	0%
Calcium 570.7mg	0%
Iron 20.2mg	0%
Potassium 4902.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 10.3%

Carbs: 46.6%