Mushroom fajitas with chilli cucumber salsa
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Packed with colour and flavour, these fajitas can be the perfect dinner on those hot summer evenings
Ingredients
Reduced-salt taco seasoning mix
2 tbs, (fajita)
Corn tortilla
8 small, warmed
Green shallot(s)
4 individual, halved crossways
Red capsicum
1 medium, thinly sliced
Orange capsicum
150 g, (1xindividual), thinly sliced
Mushrooms
2 whole, (flat), thinly sliced
Mushrooms
200 g, (oyster), thinly sliced
Swiss brown mushrooms
200 g, thinly sliced
Olive oil
1 tbs
Avocado
1 medium
Lime juice
2 tbs
Fresh green chilli
1 whole, finely chopped
Lebanese cucumber
1 medium, seeded, finely chopped
Fresh coriander
½ cup(s), (4 sprigs)
Oil spray
1 x 3 second spray(s)
Low-fat ricotta cheese
130 g
Instructions
1
Lightly spray a chargrill or barbecue with oil and heat on medium-high heat. Cook the shallot and combined capsicum for 5-7 minutes or until golden and tender. Transfer to a medium bowl.
2
Reheat chargrill or barbecue on high heat. Add the combined mushroom. Drizzle with the oil and sprinkle with the fajita seasoning. Cook, stirring, for 5 minutes or until golden and tender.
3
Meanwhile, place the avocado and 1½ tablespoons of lime juice in a small bowl. Using the back of a fork, mash until almost smooth. Combine the chilli, cucumber and remaining lime juice in a small bowl.
4
Place the tortillas on serving plates. Divide the avocado, capsicum mixture, mushroom, cottage cheese, cucumber salsa and coriander along the centre of the tortillas. Roll to enclose.
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