Bottom-friendly Fajitas

Ingredienser

For the fajita chicken:

2 boneless skinless chicken breasts

1 lime, juiced

1 pack of saffron seasoning

2 tsp Uncle Chris’ Seasoning (optional but highly recommend)

IF NOT USING Uncle Chris’ (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground oregano, 1/2 tsp dried parsley, 2 tsp salt)

1 tsp salt

For the fajita mushrooms:

2 portobello mushroom caps

2 tbsp soy sauce

1 lime, juiced

For the fajita peppers:

2 bell peppers, the color of your choosing (I used red and yellow)

1 bunch of kale or dino kale

2 tsp ground cumin (I personally like a little more but season to taste)

1 tsp ground coriander

Dry white wine (optional)

Salt to taste

For the guacamole:

2 medium Haas avocados, peeled and pits removed

1/4 C chopped cilantro (more or less to taste)

1 tbsp lime juice (more or less to taste)

Salt to taste

For the vegan sour cream:

6 oz. (1/2 container) Tofutti Sour Cream (or comparable vegan Sour cream)

2 tsp lime juice

Condiments/Optional:

6 tortillas of your choice (see note in recipe)

Vegan cheese shreds (the kind that melts)

Chopped cilantro

Salsa of choice (I prefer pico de gayo here!)

Instructions on site 🍑