Fajita is a Mexican dish which is grilled meat served in a corn flour tortilla or taco. Grilled meat usually includes beef or chicken. But there are also vegetarian versions where in meat is replaced with Portobello mushrooms. Along with meat/mushrooms they also add onions and bell peppers. The veggies/meat is placed on warm tacos and toppings are added and served. Toppings include sliced avocado, cooked beans, salsa and sour cream.
I made this dish as part of the "Shhhh Cooking Secretly Challenge". As part of this challenge a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month.
September month's theme was Mexican Cuisine and it was suggested by Narmadha from Nam's Corner. I am in love with her Fish popcorn and Butter murukku.
My partner for this month is Jayashree Trao and I gave her Sweet Potato and Cumin powder as her secret ingredients and she made a Mexican dish- Roasted Sweet Potatoes. She gave me Capsicum and pepper and this dish is made with this secret ingredients. Jayashree blogs at Evergreen Dishes. This talented cook has a wide range of recipes in her blog not to mention a range of South Indian and Traditional Cuisine. Chocolate and Vanilla Floral Cookies in her blog is so eye catching and I am going to try it very soon for my kids. Another sweet dish is Badam Puri which is one of my favorite sweets.
- Onion red medium -1
- Bell pepper(combination of green, yellow, red) - 1 cup sliced into 1/4 inch thick
- Mushroom( preferable portobello) - 1 cup
- Garlic - 1 tablespoon - minced
- Cumin powder - 1/2 teaspoon
- Chili powder - 1/4 teaspoon
- Salt and Pepper powder to taste
- Oil (Olive oil) - 2 tablespoon
- Spring Onion - 2(optional)
- Make thick slices of bell pepper, onion and mushroom and set aside.
- Heat a skillet(preferably cast iron) on high and add 2 tablespoon of cooking oil.
- Add the minced garlic and sauté for few seconds.
- Add the sliced vegetable and toss on high heat. Cook for 5-7 minutes until the water from the mushroom evaporates.
- Add cumin powder, chili powder, salt and pepper powder and mix well.
- Turn the heat on high for the last minute to get a charred effect.
Serve this vegetable sauté in a tortilla along with toppings on your choice.