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Oh my, is this good. Something about the red bell peppers and coarse black pepper together - well, and those portobella mushrooms and let's not forget cumin - really makes this recipe great. Try it for a party, it's that good, and easy to multiply for a crowd.

  • 8 soft shell tortillas
  • 2 red bell peppers
  • 2 orange bell peppers
  • 4 large portobella mushrooms
  • 2 limes, juice of
  • 2 TB. corn oil
  • 1 tsp. CUMIN
  • 1 JALAPENO PEPPER, chopped (or 1 tsp. dried, CRUSHED JALAPENO PEPPER)
  • 2 TB. fresh Cilantro, chopped (or 2 tsp. DRIED CILANTRO)


  • 4 medium red ripe tomatoes
  • 1 small red onion
  • 2 fresh jalapeños
  • 2 TB. chopped fresh Cilantro
  • 1/2 tsp. salt
  • 1 lime (juice of)
  • 1/4 tsp. COARSE PEPPER
  • 1/4 tsp. GROUND CUMIN

Prepare marinade for fajitas by combining lime juice, corn oil, PEPPER, CUMIN, JALAPENO, CILANTRO and MEXICAN OREGANO. Slice bell peppers and portobellas into long bite-sized slices, add to marinade, toss to coat, cover and set aside.

Prepare salsa by chopping tomato, onion, jalapeño and cilantro and combining with salt, lime juice, PEPPER and CUMIN. Toss to combine, set aside. Preheat oven to 350° to warm the tortilla shells, and place them in the oven wrapped up so they don't dry out. Heat a large, heavy-duty pan. When very hot, remove about 1/4 to 1/3 of the veggies from the marinade and cook, stirring, for 3-4 minutes, until crisp tender. Remove to a plate, and repeat until everything is done. Serve with warmed tortillas and the salsa. Cheese isn't traditional with fajitas, and these don't even really need it, but a bit of shredded Chihuahua cheese melted on top of the veggies is a very tasty addition.

Serves: 4-6
Prep. time: 15 minutes
Cooking time: 12 minutes

Black Pepper Coarse 2.2 oz. 1/2 cup jar
Cumin Ground 2.2 oz. 1/2 cup jar
Jalapeno Peppers Crushed .7 oz. 1/2 cup jar
Cilantro .3 oz. 1/2 cup jar
Oregano Mexican .4 oz. 1/2 cup jar

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