vegetable fajitas with cilantro cream
PREP TIME 15 mins, COOK TIME 15 mins
4 large Portobello mushrooms, sliced
2 ears of corn
2 tbsp olive oil, for frying
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped
3 medium onions, roughly chopped
1 large green bell pepper, seeded and roughly chopped
8 small tortillas
For the marinade:
1 tbsp olive oil
juice of 3 limes
1 tsp chipotle paste
salt and freshly ground black pepper
For the cilantro cream:
3⁄4 cup Greek yogurt
juice of 1 lime
bunch of cilantro, chopped
1 To make the marinade, mix together the oil, lime juice, and chipotle paste in a bowl and season to taste. Stir in the mushroom slices, cover, and marinate for 10 minutes. For the cilantro cream, mix together the yogurt, lime juice, and cilantro in a small bowl.
2 Hold the corn upright on a board and, with a sharp knife, cut downward to shear off the kernels (see technique, p152). Heat the oil in a deep, straight-sided frying pan. Add the garlic, jalapeño, onions, pepper, and corn kernels. Cook, stirring frequently, for 3–5 minutes, or until golden brown and cooked through. Remove the vegetables from the pan.
3 Add the mushrooms, along with the marinade, to the pan and cook over medium to high heat for 1–2 minutes on each side until brown.
4 Layer the tortillas with the fajita vegetables, mushrooms, and cilantro cream. Serve hot.
|vegetable fajitas with cilantro cream|