Poblano and Portobello Fajitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	0%	3%
protein add	0%	100%
aromatics	0%	22%
vegetables and beans	0%	42%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 Tbsp olive or coconut oil
2 g	1 whole poblano pepper ((seeds removed and thinly sliced))
240 g	2 medium bell peppers ((seeds removed and thinly sliced))
15 g	1 whole jalapeño ((seeds removed and thinly sliced))
150 g	1 medium yellow or white onion ((cut into thin rounds))
	2 large large portobello mushrooms* ((stems removed // wiped clean and thinly sliced))
400 g	2 medium ripe avocados
	~1 Tbsp lime juice ((juice of 1/2 lime as original recipe is written))
	Sea salt, cumin, & garlic powder
2 g	1 tsp A1 steak sauce ((optional // for mushrooms))
	6 small flour or corn tortillas ((corn for gluten-free eaters))
	Fresh red onion, hot sauce, cilantro, salsa ((optional))

Method: 5 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“YUMMY! Made these last night and they were a hit. My man loved them, they were hearty and satisfying. Came together pretty quickly after chopping all the peppers and onion. I cheated a bit and used fresh store bought Guac and pico de gallo; helped speed up” — a cook, 5.0★

“I made these last night for dinner and they were excellent! I wasn't sure I would like the A1 sauce on the mushrooms, but it added another dimension of flavor. I followed the recipe as written, but added a splash of lime juice to the peppers and onions when ” — a cook, 5.0★