Mushroom fajitas with guacamole recipe
Ingredients
For the guacamole
2 avocados, flesh chopped
1 lime, juiced
1 red chilli, deseeded and finely chopped
1 Garlic clove, finely chopped
For the fajitas
1tbsp olive oil
1 red onion, cut into fine wedges
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 x 300g packs large flat mushrooms, thickly sliced
1tbsp tomato purée
1 x 35g sachet Mexican seasoning
dash chipotle (or regular) Tabasco sauce
4 x tortillas
4tbsp half-fat soured cream
½ pack fresh coriander, roughly chopped
To make the guacamole, mash the avocados and stir together with the lime juice, chilli and garlic. Season to taste and set aside. Heat the oil in a large, lidded pan over a high heat and cook the onion and peppers, uncovered, for 5 minutes. Add the mushrooms, stir together well, turn the heat down a little, put on the lid and cook for 5 minutes. Remove the lid, turn the heat back up and cook, stirring, for 5-6 more minutes, to evaporate some of the liquid. Stir in the tomato purée, Mexican seasoning and Tabasco. Stir well and cook for a minute more to create a sauce. Divide the mushrooms and a little sauce between each of the tortillas, top with some soured cream, guacamole and a handful of coriander. Roll up and serve.
