- 6 small flour tortillas
- 1 taco seasoning sachet
- 1 avocado
- 4 field mushrooms
- 1 tomato
- 1 green capsicum
- 1 long red chilli
- 1 red onion
- 1 coridnader bunch
Pantry staples: Cooking oil, salt
Allergens: Wheat, gluten, soy, garlic, onion
Chef's note: Fajitas are said to have originated from the Mexicans living in Texas. Traditionally, it made using meats but here we have used mushrooms for a vegetarian alternative.
1. Prepare the ingredients
Wash the vegetables. Slice the capsicum and half of the onion into 1cm slices. Finely chop the remaining onion. Roughly chop the coriander. Chop the tomato into a small dice. Finely chop the chilli. Halve the avocado and remove the seed.
2. Cut the mushrooms
Cut the mushrooms into 1cm slices.
3. Make the salsa
Combine the tomato, half of the chopped onions and half of the chopped coriander in a bowl with a pinch of salt and a splash of vinegar. Mix well. Place into a serving bowl.
4. Make the guacamole
Spoon the avocado into a bowl with the remaining chopped onion. Add a pinch of salt and a splash of vinegar. Mix well. Place into a serving bowl.
5. Cook the mushrooms
Heat a splash of cooking oil in a frying pan over high heat. Cook the mushrooms for 5 minutes or until slightly browned. Remove from the heat.
6. Cook the vegetables
Add the sliced onions and capsicums to the frying pan. Cook for 2 minutes or until charred slightly, add the mushrooms back to the pan and sprinkle with the taco seasoning.
7. Warm the tortillas
Heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven.
8. To serve
Place the vegetables into a serving bowl, 1sprinkle with remaining coriander leaves and chilli to taste. Serve with the warm tortillas, salsa and the guacamole.