Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Mushroom fajitas with chilli cucumber salsa by WW

Mushroom fajitas with chilli cucumber salsa

6
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Garden salad drizzled with lemon juice.

You might like

You might like