Low-Carb Portobello Mushroom Fajitas

Low-Carb Portobello Mushroom Fajitas
4 from 1 ratings
For a vegan approach to the Mexican staple, try this recipe that substitutes the tortilla with lettuce.
Servings
2
servings
Ingredients
  • 2 large portabello mushroom caps, de-gilled and cut into strips
  • 1 bell pepper, seeded and cut into thin strips
  • 1 medium onion, sliced
  • 1/2 bunch cilantro, stems removed and chopped
  • 1 medium-sized tomato
  • 1/8 cup water
  • 1/4 cup olive oil
  • 2 tablespoon lime juice
  • 2 cloves garlic
  • 1 jalapeño, seeded
  • 1 tablespoon cumin
  • 2 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon himalayan salt
  • 1/4 teaspoon cayenne
  • 1 cup raw cashew, soaked in water for 4 hours and drained
  • 1/4 cup macadamia nuts
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeños, seeded and chopped
  • 2 cloves garlic
  • 1/2 teaspoon himalayan salt
  • juice from 1 lemon
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • water, as needed for desired consistency
Directions
  1. Place the mushrooms, bell pepper, onion, and cilantro into a gallon-sized Ziploc bag. Place the rest of the ingredients in a blend and purée until smooth and add to the bag. Squeeze any air from the bag, seal, and give it a gentle shake. The marinade will naturally cook and soften the vegetables. Allow to set for 30 minutes to 1 hour.
  2. Use 1 romaine lettuce leaf to build the fajita, and top with the not-so cheese sauce.
  3. Combine all of the ingredients in a blender and purée until smooth. Store in the refrigerator for up to 5 days. Can also be enjoyed with jicama, chips, and vegetables.