{"id":3724,"date":"2017-09-22T11:13:07","date_gmt":"2017-09-22T11:13:07","guid":{"rendered":"https:\/\/big-banyan.intellicent.in\/bbwines?p=3724"},"modified":"2023-05-02T12:11:08","modified_gmt":"2023-05-02T12:11:08","slug":"portobello-mushroom-fajita-tacos","status":"publish","type":"post","link":"https:\/\/big-banyan.intellicent.in\/?p=3724","title":{"rendered":"Portobello Mushroom Fajita Tacos"},"content":{"rendered":"<p><a href=\"https:\/\/big-banyan.intellicent.in\/wp-content\/uploads\/2017\/09\/blog.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-3726\" src=\"https:\/\/big-banyan.intellicent.in\/wp-content\/uploads\/2017\/09\/blog.jpg\" alt=\"\" width=\"1200\" height=\"628\"><\/a><br \/>\nCome September, India is abuzz with festive preparations and celebrations. With guests dropping in at all hours, shopping for the big day, getting your home ready, you often end up with lesser and lesser time to spend in the kitchen. This quick and easy recipe is inspired by the mood of the season. Richa Gupta of <a href=\"https:\/\/myfoodstory.com\/\">My Food Story<\/a>, created it, specially for you.<\/p>\n<p>Here\u2019s what she\u2019s got for you.<\/p>\n<p>Let\u2019s not let weather dictate what we eat right now because these Portobello mushroom fajita tacos are the perfect way to feel like it\u2019s a party.<\/p>\n<p>Taco night is a pretty regular affair here at the Dsouza\u2019s and we are always experimenting. A lot of this and that went into these mushroom fajita tacos and I have to tell you, these can give any meaty tacosa run for their money.<\/p>\n<p><a href=\"https:\/\/big-banyan.intellicent.in\/wp-content\/uploads\/2017\/09\/Portobello-Mushroom-Fajita-Tacos-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-3727\" src=\"https:\/\/big-banyan.intellicent.in\/wp-content\/uploads\/2017\/09\/Portobello-Mushroom-Fajita-Tacos-1-1024x683.jpg\" alt=\"\" width=\"474\" height=\"316\"><\/a><\/p>\n<p>And I know its festival time. Dussehra\u2019s almost here and some of you are going to be vegetarian for the next couple of days. So, this is a double treat. Because you won\u2019t miss the meat, and can still enjoy a night of tacos and wine. We said it\u2019s a party, remember?<\/p>\n<p>And I like to keep it light on a weekday. Which is why wine is the perfect pairing. I love pairing these with Big Banyan\u2019s Chardonnay because it has a beautiful aroma of pineapple and pears. It\u2019s crisp fruitiness and light sweetness makes it just right for these Portobello mushroom fajita tacos which are smoky, slightly spicy and still light and easy. I topped these with some goat\u2019s cheese to balance out the flavors, and add a bit of creaminess.<\/p>\n<p>&nbsp;<\/p>\n<p>I\u2019m also thinking that these would be perfect for a Dussehra taco party. I can just see this is happening. Lay out all the ingredients:<\/p>\n<ul>\n<li>Portobello Mushroom Fajita Filling<\/li>\n<li>Corn Tacos<\/li>\n<li>Cherry Tomatoes<\/li>\n<li>Jalapenos<\/li>\n<li>Limes<\/li>\n<li>Avocado Cilantro Sauce<\/li>\n<li>Goats Cheese<\/li>\n<li>Big Banyan\u2019s Chardonnay<\/li>\n<\/ul>\n<p>And let your guests make their own tacos. It\u2019s such a fun way to get the party going, and everyone loves taco night!<\/p>\n<p><strong>You\u2019ll need<\/strong><\/p>\n<p><em>For the tacos<\/em><\/p>\n<ul>\n<li>1 tablespoon Oil<\/li>\n<li>1&nbsp;teaspoon<em>&nbsp;<\/em>minced Garlic<\/li>\n<li>1 large Onion, sliced<\/li>\n<li>4 cups sliced Portobello Mushrooms<\/li>\n<li>1 cup sliced Bell Peppers (Red, Green and Yellow)<\/li>\n<li>1 teaspoon&nbsp;<a href=\"http:\/\/amzn.to\/2wLwq5z\"><em>Paprika Powder<\/em><\/a><\/li>\n<li>1 teaspoon&nbsp;<a href=\"http:\/\/amzn.to\/2xWZzQC\"><em>Cumin Powder<\/em><\/a><\/li>\n<li>1\/2 teaspoon&nbsp;<a href=\"http:\/\/amzn.to\/2xXISnS\"><em>Chipotle Powder<\/em><\/a><\/li>\n<li>Salt to taste<\/li>\n<li>6 to 8 Corn Tortillas<\/li>\n<\/ul>\n<p><em>For the avocado cilantro sauce<\/em><\/p>\n<ul>\n<li>1\/2 cup Greek Yogurt<\/li>\n<li>1 ripe Avocado, pitted and peeled<\/li>\n<li>1 Jalapeno<\/li>\n<li>2 Garlic Cloves<\/li>\n<li>3\/4 cup Cilantro, loosely packed<\/li>\n<li>1\/4 cup Mint<\/li>\n<li>2 tablespoons Olive Oil<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><em>Top your tacos with:<\/em><\/p>\n<ul>\n<li>Black Beans<\/li>\n<li>Cherry Tomatoes<\/li>\n<li>Jalapenos<\/li>\n<li>Goats Cheese or Feta<\/li>\n<\/ul>\n<p><strong>How to make it:<\/strong><\/p>\n<ol>\n<li><em>Taco filling:<\/em>Heat oil in a pan and add garlic. Saut\u00e9 for a minute and add onions and mushrooms. Stir fry on medium high heat for 3-4 minutes till the onions and mushrooms are tender but not completely wilted. Add bell peppers, paprika, cumin powder, chipotle powder and salt. Cook for another 2-3 minutes and turn off the flame.<\/li>\n<li><em>Sauce:<\/em>For the avocado cilantro sauce, blend everything in a blender till smooth. Add a tablespoon or two of water if you like a thinner sauce.<\/li>\n<li><em>Assembly:<\/em>Heat the tacos on both sides on a pan or just toss them on an open flame or grill for a little char. Add mushroom fajita filling to each taco, top it up with black beans, tomatoes, jalapenos and goats cheese and drizzle some sauce. Enjoy with a glass of&nbsp;<a href=\"https:\/\/big-banyan.intellicent.in\/bbwinesour-wines\/chardonnay\/\"><em>Big Banyan\u2019s Chardonnay<\/em><\/a>!<\/li>\n<\/ol>\n<p><strong><em>This post was created in partnership with My Food Story and first appeared on&nbsp;<\/em><\/strong><a href=\"http:\/\/www.myfoodstory.com\/\"><strong><em>www.myfoodstory.com<\/em><\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tCome September, India is abuzz with festive preparations and celebrations. With guests dropping in at all hours, shopping for the big day, getting your home ready, you often end up with lesser and lesser time to spend in the kitchen.\t\t<\/p>\n","protected":false},"author":7723,"featured_media":5052,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,13],"tags":[],"class_list":["post-3724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-recipes"],"_links":{"self":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/3724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/users\/7723"}],"replies":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3724"}],"version-history":[{"count":1,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/3724\/revisions"}],"predecessor-version":[{"id":5113,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/3724\/revisions\/5113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/media\/5052"}],"wp:attachment":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}