Chicken Portobello Fajitas

image of Chicken Portobello Fajitas

Fajitas are a staple here in Texas. You can get them at almost any restaurant, you can buy them pre-marinated and ready to cook at the meat section, or frozen and ready to heat up from the freezer section. But why?

They are so easy to make from scratch and when you do, you can customize them to your liking. Beef or chicken? Peppers or no peppers? Onions? Mushrooms? The options are endless.

Whenever I prepare fajitas, I double the batch so I can freeze some for those days when I’m too busy (or too lazy) to really cook. We all love fajitas at my house, even The World’s Pickiest Eater (that would be my boyfriend’s son). And it’s one of my boyfriend’s very favorite meals. AND they are pretty healthy and low calorie (if you keep the sour cream and guacamole to a minimum), so I make them fairly often.

This time, I added some sliced portobello mushrooms to the mix to extend the amount and to give a new twist to our old standard. The great thing about portobellos is that they are so meaty all by themselves. Marinate them and grill them and they bring a delicious, earthy note to the party.

Chicken Portobello Fajitas

Yield: serves 3-4


  • 1 pound chicken thighs sliced into strips
  • 1 large portobello mushroom sliced
  • 1 tbsp olive oil
  • 1 tablespoon lime juice
  • 2 cloves garlic finely minced
  • 1/2 tsp ground chipotle pepper or chili powder
  • 1/2 tsp cumin seeds freshly ground
  • 1/2 tsp red pepper flakes (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 onion sliced into strips
  • 1 bell pepper sliced into stripes
  • 8 6″ tortillas


  1. In zip top bag, mix together olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt. Add meat and mushrooms and massage to coat. Refrigerate until ready to cook, at least 30 minutes or overnight. Remove from refrigerator 20-30 minutes before ready to grill.
  2. Heat grill pan over medium high heat until very hot. Spray liberally with cooking spray and immediately add onions and peppers to pan. Cook, stirring occasionally, until veggies are beginning to soften. Add marinated meat and mushrooms. Cook until chicken is cooked through and mushrooms are tender, flipping with tongs as needed.
  3. Serve with warm tortillas and toppings.
  4. Suggested garnishes – sour cream, guacamole, lettuce, diced tomatoes, pico de gallo, shredded cheese, chopped black olives, picante sauce.

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