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Tex-Mex Portabello Pita Fajitas

Prep Time:8 Hours
Cook Time:15 Minutes

Nutritional Information

This recipe calls for pita strips for dipping, however you can keep them whole and serve as a main course too!


  • ¾ cup Fresh Lime Juice
  • 1 cup Water
  • 6 Tablespoons Extra Virgin Olive Oil
  • 12 Cloves Garlic, Crushed (or use refrigerated crushed garlic in jar)
  • 6 Teaspoons Soy Sauce
  • 3 Teaspoons Sea Salt
  • 3 Teaspoons Ground Cumin
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons black pepper
  • 2 lbs. Portabello Mushrooms, de-stemmed & de-gilled and cut into ¼” thick strips (halved for Eggfest)
  • 1 1/2 cups chopped Fresh Cilantro
  • 4 each green bell pepper, sliced thin
  • 4 ea large red bell pepper, slice thin
  • 4 ea spanish onion, slice thin
  • 12 ea 6” Flat Pita Bread (No Pocket)
  • Lime Juice in spritzer bottle
  • Sea Salt in shaker container/dispenser
  • 1 container your favorite fajita seasoning
  • crema, for serving
  • cilantro, for serving


  • 1. In a large food container, mix together the lime juice, water, olive oil, garlic, soy sauce and salt. Stir in the cayenne, cumin, and black pepper.
  • 2. Place the portabello mushroom strips in the marinade, cover, and refrigerate for at least 2 hours (or overnight).
  • 3. Preheat the Egg to 400º using direct heat. Cut the 6” pita bread into strips. Using a cast iron skillet or wok, heat additional olive oil.
  • 4. Drain portabello mushrooms. Add portabello mushrooms, red & green peppers, and onions to pre-heated cast iron skillet or wok on medium high heat, stirring often. Cook until desired texture is achieved. Add fajita seasoning as needed.
  • 5. Remove from skillet or wok and set aside. Take the pita strips and grill on the cast iron skillet or wok until slightly toasted and warm.
  • 6. Using the lime juice spritzer, lightly spritz the pita strips. Shake sea salt on the pita strips and remove from heat.
  • 7. Garnish vegetables with cilantro and crema; serve with pita strips for dipping.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828