Fajita Wraps with Salsa Verde Recipe

Name: Fajita Wraps with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tomatillos, papery husks removed; 1 small onion, quartered; 1/2 tsp. coarse salt; 1 ripe, small avocado, halved, pitted and peeled; 4 tsp. vegetable oil; 4 portobello mushrooms (1 lb.), stemmed and thinly sliced; 1 large onion, halved and thinly sliced; 2 fresh poblano chiles, seeded and cut into very thin strips; 1 tsp. coarse salt; 12 8-inch corn tortillas, warmed

Servings: persons

8 tomatillos, papery husks removed
1 small onion, quartered
1/2 tsp. coarse salt
1 ripe, small avocado, halved, pitted and peeled
4 tsp. vegetable oil
4 portobello mushrooms (1 lb.), stemmed and thinly sliced
1 large onion, halved and thinly sliced
2 fresh poblano chiles, seeded and cut into very thin strips
1 tsp. coarse salt
12 8-inch corn tortillas, warmed

1
Salsa Verde: In small saucepan, combine tomatillos and cold water to cover.
2
Bring to a boil over high heat, reduce heat to low and simmer 5 minutes.
3
Drain, rinse under cold running water until cool, then drain again.
4
Transfer to food processor along with onion and salt.
5
Process until pureed.
6
In medium serving bowl, mash avocado with fork.
7
Stir in tomatillo mixture until blended.
8
Set Salsa Verde aside.
9
In large cast-iron skillet over medium heat, heat 2 tsp.
10
oil.
11
Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 minutes.
12
Transfer to plate.
13
In same skillet, heat remaining 2 tsp.
14
oil over medium heat.
15
Add onion and chiles and cook, stirring often, until lightly caramelized and crisp-tender, about 10 minutes.
16
Season with salt.
17
Return mushrooms to skillet and heat through.
18
Place warmed tortillas on serving plate.
19
Place skillet on a trivet and let each diner assemble his or her own fajitas.
20
Pass Salsa Verde separately to spoon on top.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tomatillos, papery husks removed, 1 small onion, quartered, 1/2 tsp. coarse salt, 1 ripe, small avocado, halved, pitted and peeled, and more.

Yes, Fajita Wraps with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fajita Wraps with Salsa Verde

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