Mushroom fajitas with chilli cucumber salsa
Reduced-salt taco seasoning mix
2 tbs, (fajita)
8 small, warmed
4 individual, halved crossways
1 medium, thinly sliced
150 g, (1xindividual), thinly sliced
2 whole, (flat), thinly sliced
200 g, (oyster), thinly sliced
Swiss brown mushrooms
200 g, thinly sliced
Fresh green chilli
1 whole, finely chopped
1 medium, seeded, finely chopped
½ cup(s), (4 sprigs)
1 x 3 second spray(s)
Low-fat ricotta cheese
- 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.
- 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.
- 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.
- 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.