Spicy Mushroom Fajita Recipe

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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

A quick healthy dinner or lunch!
Print Recipe


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


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!


Also great with slices of fresh avocado!
Servings: 2
Author: Healthy Grocery Girl

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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.

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