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Mexican mushroom fajitas

Yields8 ServingsCook Time30 mins

 Juice of 1 lemon
 40g sachet fajita seasoning (see note)
 2 tbs vegetable oil
 700g cup mushrooms, sliced
 3/4 cup brown rice
 1 red onion, chopped finely
 1 cup coriander leaves, chopped
 1 tbs pickled jalapeno chillies, chopped
 1 large ripe avocado, diced
 8 flour tortillas, warmed to serve
 Chipotle mayonnaise and lemon wedges, to serve

Mix lemon juice, fajita seasoning and 1 tbs oil together in a large bowl. Add mushrooms, toss to coat. Cover and set aside 10 minutes. Cook rice following absorption method on packet.


Heat a large non-stick frying pan over high heat, add mushrooms and cook 4-5 minutes until golden and tender. Transfer to a bowl. Add remaining 1 tbs oil and onion to the pan, reduce heat to medium and cook, stirring often, 3-4 minutes until softened. Stir in the mushrooms, remove from heat.


Combine coriander, chillies and avocado in a bowl. Spread chipotle mayonnaise over each tortilla. Top each with a spoonful of rice, mushrooms and avocado mixture. Fold into quarters and serve with lemon wedges.

Nutrition Facts

Servings 8