Ingredients with Measurements:
- 1 package of mycoprotein (10 oz)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, lime wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and bell peppers and sauté for 3-4 minutes until they start to soften.
3. Add the minced garlic and sauté for another minute.
4. Add the mycoprotein to the skillet and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper.
5. Use tongs to stir and cook for 5-7 minutes until the mycoprotein is browned and crispy.
6. Warm the flour tortillas in the microwave or on a griddle.
7. Serve the mycoprotein fajita mixture on the warm tortillas and top with shredded cheese, sour cream, guacamole, salsa, and lime wedges if desired.
- Prep time: 10 minutes
- Cook time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 33g
- Protein: 13g
- Fiber: 5g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or a combination of colors.
- You can use any type of tortilla you prefer, such as corn or whole wheat.
Variations:
- Add sliced mushrooms or zucchini to the fajita mixture.
- Use different spices to change up the flavor, such as oregano, coriander, or chipotle powder.
- Make a vegetarian version by omitting the mycoprotein and using extra vegetables or tofu.
Tips and tricks:
- Use tongs to stir the mycoprotein fajita mixture to prevent it from sticking to the skillet.
- Don't overcook the mycoprotein or it will become tough and chewy.
- Warm the tortillas before serving to make them more pliable.
Storage instructions:
- Store any leftover mycoprotein fajita mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mycoprotein fajita mixture in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the mycoprotein fajitas on a large platter with all the toppings arranged around them.
Garnishes:
- Lime wedges, chopped cilantro, sliced jalapeños
Pairings:
- Serve with a side of black beans and rice or a simple green salad.
Suggested side dishes:
- Black beans and rice, green salad, roasted vegetables
Troubleshooting advice:
- If the mycoprotein is sticking to the skillet, add a little more oil or water to the pan.
Food safety advice:
- Make sure the mycoprotein is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mycoprotein is a type of protein made from a type of fungi called Fusarium venenatum. It was first developed in the 1960s as a potential solution to the world's growing population and demand for protein.
Flavor profiles:
- The mycoprotein fajitas have a smoky, slightly spicy flavor from the chili powder, cumin, and smoked paprika.
Serving suggestions:
- Serve the mycoprotein fajitas with a side of black beans and rice, a green salad, and a cold beer or margarita.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A