Fajitas de Hongos y Rajas (Mushroom and Pepper Fajitas)
Meaty chestnut mushrooms and charred poblano strips with a smoky spice rub, served with sharp pickled red onions in warm tortillas.
Made with Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wipe the mushrooms clean and slice them thickly, about 1 cm. Toss with 1 tbsp of the oil and the fajita seasoning mix (see the base recipe) until evenly coated.
- 2
Heat a large frying pan over a high heat. Add the mushrooms in a single layer, in two batches if needed, and cook without stirring for 3 minutes, then stir and cook for another 3 minutes until browned and any liquid has cooked off. Move to a plate.
6 min - 3
Add the remaining oil to the pan with the poblano strips and onion. Cook for 6 to 8 minutes over a high heat, stirring, until soft and charred at the edges.
7 min - 4
Return the mushrooms to the pan and add the lime juice. Toss for 1 minute and check the seasoning.
- 5
Warm your homemade corn tortillas (see the base recipe) in a dry pan for 30 seconds on each side.
- 6
Spoon the filling into the tortillas and top with your pickled red onions (see the base recipe) and coriander.
Tips
- Do not salt the mushrooms before cooking and avoid crowding the pan. Salt and steam both make them release water and go grey.
- Poblano peppers give a mild, earthy flavour. If you cannot find them, green peppers plus a finely sliced fresh green chilli work well.
- Add a sliced avocado or a spoonful of refried beans for more filling.
- Mushrooms shrink a lot, so start with more than looks reasonable.
Storing and freezing
Keep the cooked filling in the fridge for up to 3 days in a covered container, cooled within 1 to 2 hours. Reheat in a hot pan until steaming hot all the way through.
Questions
Are these fajitas vegan?
Yes. The mushrooms, peppers, spice mix, corn tortillas and pickled onions contain no animal products. Check that any shop bought tortillas do not contain lard.
Can I use other mushrooms?
Yes. Portobello and oyster mushrooms both work well. Oyster mushrooms cook faster and shred nicely, while portobello gives chunky meaty slices.
What are rajas?
Rajas are strips of roasted or sauteed poblano chillies, usually with onion, a classic Mexican filling for tacos and quesadillas. Poblanos are mild and slightly smoky.
More made with pickled red onions (cebollas encurtidas)
Tazon de Barbacoa de Res con Arroz Verde y Cebollas Encurtidas (Barbacoa Rice Bowl)
GFDFEFPulpo Adobado a la Parrilla (Grilled Adobo Octopus)
DFEFNFKorean Style Bulgogi Burgers
NFPalak Paneer Kathi Rolls (Spinach Paneer Wraps)
EFNFVSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.