These were so deliciously yummy! I love fajitas! We made this for dinner last night and had leftover portabellas, peppers and tortillas, so I had to make it again for lunch today. It’s one of those things that’s so good you have to have it again right away. Yum!
These were simple to make and take about 5 minutes to throw together. Make the slaw and slice all the veggies first, because the cooking goes fast.
For the cabbage slaw: Thinly slice 1/4 of a cabbage, place it in a bowl and dress with 1/4 tsp garlic powder, lemon juice from half a lemon, 1 tsp red wine vinegar or cider vinegar, 1/2 tsp sugar or honey, 1 tsp mayo and 2 tblsp plain yogurt,sprinkle of celery salt and pepper. Put the dish in the fridge to chill while you make the fajitas.
Slice portabella mushrooms, onions, green bell peppers (from my neighbors garden, Thanks Benny!) Heat a skillet to high. Add a little olive oil and the sliced veggies. Season with salt and pepper and let sear for a minute. Add sweet corn, cut off the cob, or frozen corn kernels. Toss it all around and let cook. Add sliced tomatoes and fresh crushed chopped garlic at the end, along with a little ancho chili powder and some coriander powder, and cook for an additional minute. Total cooking time is about 5 minutes.
Heat a dry pan to warm the tortillas.
Place the seared veggies on the tortilla, top with some of the cold cabbage slaw and a squeeze of fresh lemon and hot sauce to taste.