VEGETARIAN FAJITAS PLATTER: MUSHROOM FAJITAS and PICO DE GALLO WITH AVOCADO🌶🥑
▶️The air pattern shift brought some smoke relief here in Bay Area today, but this is only temporary as the same winds are fanning flames in the North East California. We continue to pray for everyone affected and the firefighters and hoping for some showers to calm the fires.
▶️This recipe of fajitas is easy and customizable and you can try this anytime with vegetables and/or meat of your choice when you are in the mood of Mexican.
I am sharing the recipe of our vegetarian dinner platter with tortillas, mushroom fajitas and a side of Pico de Gallo with avocados. Mexican dishes are always a hit at home and these fajitas are quick to prep.
PICO DE GALLO WITH AVOCADO
Pico de gallo is full of fresh veggies and bright flavors and this one has a hefty addition of avocados.
▶️Chop and mix- 2 ripe tomato, 1 medium onion, 1-3 jalapeño to taste , 1/2 cup of cilantro, and 1 avocado. Combine them in a bowl. Add salt and lime juice to taste.
2 red bell peppers (cut into strips)
1 1/2 cups fresh mushrooms (sliced)
1 onion (sliced)
1 Tbsp Olive oil
1/2 tsp curry powder
1/2 tsp chili powder
1/4 tsp cumin
4 flour tortillas
▶️Sauté all vegetables in olive oil on high flame one by one and then mix them all Next add the spices and continue cooking for another 2 minutes, or until veggies are tender.
Serve over warm tortillas. If you have a gas stove, char the tortillas directly on the flame. This gives them a rustic appearance and adds depth of flavor.