Tex-Mex · main

Skillet Portobello Fajitas

Skillet Portobello Fajitas reads umami 6.3, citrus 5.0 and richness 4.9 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 5.0 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.3 · Citrus 5.0 · Richness 4.9 · Sourness 4.6 · Salinity 4.6 · Earthy 4.4 · Allium 3.6 · Sweetness 3.3 · Herbaceous 3.2 · Smoke 2.3 · Funk & Ferment 2.3 · Fruity 1.8 · Warm Spice 1.8 · Heat 1.7 · Bitterness 1.5 · Nutty 1.4 · Floral 0.8

What's in it (16)

• portobello mushroom caps — 680 g
• olive oil — 41 g
• soybean soy sauce — 15 g
• cumin — 10 g
• smoked paprika — 5 g
• chili powder — 5 g
• salt — 5 g
• red bell pepper — 100 g
• yellow bell pepper — 100 g
• white onion — 110 g
• garlic — 9 g
• lime — 65 g
• flour tortillas — 800 g
• cotija cheese — 57 g
• cilantro — 15 g
• avocado — 150 g

Time & effort: about 34 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 151.9 kcal, 5.3 g protein, 4.6 g fat, 22.5 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a large bowl, toss the sliced portobellos with 1 tablespoon of the olive oil, the soy sauce, cumin, smoked paprika, chili powder, and 1/2 teaspoon of the salt. Let stand at room temperature 10 minutes while you prep the vegetables.
2. While the mushrooms marinate, slice the bell peppers and onion into 1/4-inch strips and mince the garlic.
3. Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over high heat until shimmering. Add the mushrooms in a single layer and sear undisturbed until deeply browned on the first side, 4-5 minutes, then flip and sear until browned on the second side and no longer releasing liquid, 3-4 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened and charred at the edges, 7-8 minutes.
5. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
6. Return the mushrooms to the skillet, sprinkle with the remaining 1/2 teaspoon salt, and toss over the heat until warmed through, about 1 minute. Remove from heat, squeeze in the lime juice, and toss once more.
7. Warm the tortillas directly over a gas flame or in a dry skillet, 20-30 seconds per side, until pliable and lightly charred in spots.
8. Fill each warm tortilla with the mushroom and pepper mixture, then top with cotija, cilantro, and avocado. Serve right away.

Dishes with a similar flavor shape

• Roasted Mushrooms With Bacon And Eggs From 'Downtown Italian' — Italian
• White Bean and Brussels Sprout Hash with Fried Egg — American
• Sheet-Pan Steak Fajita Nachos Bake — Tex-Mex
• Black Bean Soup with Lime Crema — Mexican
• Beef and Lamb Gyro Loaf with Tzatziki — Greek

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.