Spicy Mushroom Fajita Recipe
What I like about Fajitas is that they are so easy to make and are so versatile! Today I’m sharing how to make spicy mushroom fajitas using a new cooking oil I’ve recently discovered and I am loving! I’ve partnered with Thrive Culinary Algae Oil for today’s recipe. Your reaction may be the same as mine was when I first heard about Algae Oil. Algae? Does it taste like seaweed or the ocean? Actually, not at all! Algae oil has a light delicate flavor that really lets the natural flavors of food shine through when you’re cooking with it. Thrive Alage Oil is the first-ever culinary algae oil on the market and is great for everyday cooking whether you’re sautéing, baking, frying or making an herb-infused salad dressing. Nutritionally, compared to other oils algae oil has the highest level of monounsaturated fat and the lowest level of saturated fat. We need a good balance of mono and polyunsaturated fats to help maintain overall health. Okay, let’s get to the recipe!
Spicy Mushroom Fajitas
Ingredients
How To Make The Salsa
- 2 cups grape/cherry tomatoes
- 1 small jalapeño
- 2 cloves garlic
- 1/2 small shallot
- 4 sprigs of cilantro
- 1/2 teaspoon sea salt
- 1/2 lime
- 1 tsp Thrive Culinary Algae Oil
How To Make The Mushroom Fajitas
- 6 corn tortillas
- 2 small bell peppers your choice of color, I prefer red and yellow
- 1/2 pound of mushrooms of choice I prefer button mushrooms
- 1/2 teaspoon cumin
- 1/2 teaspoon Aleppo chile powder
- 1/2 teaspoon sea salt
- 4 tablespoons of Thrive Culinary Algae Oil
Instructions
Salsa Instructions
- Chop the tomatoes
- Thinly slice the jalapeño and shallot (remove the jalapeño seeds for a milder spice)
- Diced the garlic
- Roughly chop the cilantro, stems and leaves
- Mix all ingredients together with your Algae Oil, juice from 1/2 a lime and a 1/2 tsp of sea salt, set aside
Fajita Instructions
- Wash, core and thinly slice the bell peppers. Rinse, pat dry and slice button mushrooms. Add one tablespoon of Thrive culinary oil to a sauté pan over medium heat, when the oil is hot but not yet smoking add your bell peppers and cook with a lid on for 3-4 minutes. Once the bell peppers are starting to soften add the mushrooms, cumin, Aleppo, salt and two more tablespoons of Thrive oil. Stir together and cook with the lid off for 5-8 minutes until your desired tenderness. When sautéing vegetables, I prefer them to get a little char and be mostly soft, but with the slightest bit of crunch left.
- While the mushrooms and peppers cook, lightly coat the corn tortillas with the remaining Thrive culinary oil. Heat a separate sauté pan over medium, and place each tortilla in the pan for 1-2 min. You want only a light crisp, set tortillas to the side covered with a clean cloth to stay warm.
- Once everything is finished, top tortillas with sauté mix and some salsa. Enjoy!
Notes
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Disclosure: Thank You To Thrive Culinary Algae Oil for sponsoring this post. All opinions are my own. I only share, promote & recommend what I truly love, use and want you to know about.
