My H-E-B Texas Life Magazine, September 2010
1/4c.extra light olive oil,
1/2tsp.H-E-B Texas Originals Chicken Fajita Seasoning,
1pkg. (12 ct.)H-E-B White Corn Tortillas,
1pouch (16 oz.)H-E-B Fresher Lasting Salsa, your favorite flavor,
1 container (12 oz.)H-E-B Ready, Fresh, Go! Pico de Gallo, your favorite heat,
1container (7 oz.) H-E-B Fresher Lasting Chunky Guacamole, your favorite heat,
1Wipe mushrooms with a slightly damp paper towel. Remove stems and save for soup or making stock if desired. Slice portabellas into 1/4- to 1/8-inch thick strips, toss strips in olive oil and set aside in a shallow dish.
2Heat a large heavy-bottom skillet over medium heat for 3 minutes. Add sliced portabellas and stir-fry gently until tender (about 5 minutes). Add 1 more tablespoon of olive oil if desired. Season tender portabellas with fajita seasoning and continue cooking for 3 more minutes.
3Serve portabellas in warm corn tortillas. Garnish with your favorite H-E-B salsa, pico de gallo or guacamole if desired.
Serving size: 2, Calories: 210, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 110mg, Carbohydrates: 2g, Dietary Fiber: 2g, Sugar: 1g, Protein: 4g