a few weeks ago, I met some old coworkers at bartaco and was super impressed by the vegetarian taco lineup. typically, I order a fish taco but there were too many exciting veggie options to go with my old standby. I couldn't choose between the cauliflower and the portobello, but ultimately went with the portobello. it was impressively good and of course, I wanted to recreate the portobello taco at home!
this recipe is a mix between that bartaco portobello taco and skillet fajitas. I always used to make chicken skillet fajitas before I went vegetarian, oddly enough, I would usually only eat the vegetables anyway - the addition of portobello mushroom strips just takes it one step further. the cojita cheese (crumbly mexican cheese) is the icing on the cake! it's interesting that I've never cooked with cojita before... I can't wait to top my next batch of guacamole with a healthy dose of cojita, yummy and pretty.
-2 or 3 portobello mushrooms
-1 bell pepper, color of your choice
-1 white onion
-crumbly mexican cheese (cojita or queso fresca)
1. slice the onion in rounds and then halves and slice the bell pepper into small strips. cook over medium heat on the skillet with 1 T. of olive oil.
2. meanwhile, slice your portobellos and remove the gills if desired. I used pre-sliced strips from the store and sliced off the gills.
3. add the mushroom to the skillet, along with another tablespoon of olive oil and 1 T. of taco seasoning. cook for about 7 minutes, until soft.
4. prepare your toppings - crumble the cheese and slice avocado if desired.