Pepper and mushroom fajitas

Method

1. Deseed the red peppers and green pepper and cut them into strips. Slice the mushrooms thickly, cut the red onion into thin wedges and finely chop the garlic.
2. Set a large frying pan over a medium heat. Warm the tortillas one at a time in the dry pan for 20 seconds on each side, then wrap them in a clean cloth to keep warm.
3. Raise the heat to medium-high and add the olive oil. Add the peppers, mushrooms and onion and fry for 8 minutes, stirring only every minute or so, until soft and charred at the edges.
4. Stir in the garlic, smoked paprika, cumin, the juice of half the lime and a pinch of salt. Cook for 2 minutes, stirring, until the spices smell toasted and coat the vegetables.
5. Halve, stone and slice the avocado, roughly chop the coriander and cut the rest of the lime into wedges.
6. Bring the pan to the table and fill the warm tortillas with the vegetables, avocado, coriander and lime wedges.

Tip Resist stirring too much; the vegetables need contact with the hot pan to char. Slice everything about the same thickness so it cooks at the same pace.

Photo made with AI.

From Nosha · nosha.app