Less than 30 minutes from pan to plate, these Mushroom and Capsicum Fajitas are perfect for guests or a hungry family!
Extra Virgin Avocado oil
1 red onion, thinly sliced
2 capsicums (any colour), sliced
250g / 8.8oz tray portobello mushrooms, sliced thickly
1 sachet Farrah’s Enchilada spice mix
8 tortillas
To serve: avocado, sour cream, coriander, shredded lettuce, fresh lime etc
Servings 4