Sheet Pan Mushroom Fajitas with Avocados Salsa and Mixto Tortillas Recipe

This Sheet Pan Mushroom Fajitas with Avocado Salsa and Mixto Tortillas recipe combines smoky portobello mushrooms, colourful peppers, red onions, creamy avocado salsa, and homemade flour-and-masa tortillas. Featured on Cook the Books: Celebrity Edition with Shahir Massoud, this recipe from Shaq’s Family Style delivers a hearty vegetarian meal with bold chipotle flavour and plenty of fresh ingredients.

The Inspiration

Featured on Cook the Books: Celebrity Edition with host Shahir Massoud, this recipe from Shaq’s Family Style puts a satisfying vegetarian spin on classic fajitas. Instead of meat, thick strips of portobello mushrooms form the hearty base of the filling, while three colours of bell peppers and red onions bring sweetness, texture, and vibrant colour.

On Cook the Books: Celebrity Edition, Shahir Massoud brings cookbook recipes to life by highlighting the techniques and flavours that make each dish stand out. In this recipe, much of that personality comes from the smoky chipotle dressing, creamy avocado salsa, and homemade mixto tortillas.

Ingredients

For the Avocado Salsa

2 avocados, diced
1 (14-ounce) jar salsa verde
½ cup coarsely chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Mixto tortillas

1 ¾ cups all purpose flour, plus more for rolling
1 cup masa harina
1 teaspoon table salt
1 teaspoon baking powder
¼ cup plus 1 tablespoon vegetable oil
1 cup warm water

For the Mushroom Fajita filling

¾ cup extra virgin olive oil
½ cup red wine vinegar
½ cup coarsely chopped fresh cilantro
¼ cup roughly chopped chipotles in adobo
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon ground cumin
12 portobello mushroom caps, sliced into ¼-inch-wide strips
2 red onions, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced

Method

Make the Avocado Salsa

In a blender, combine the avocados, salsa verde, cilantro, olive oil, lime juice, kosher salt, and black pepper and blend until smooth.
Transfer the salsa to a bowl, cover, and set aside in the fridge.

Make the Tortillas

Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, masa harina, table salt, and baking powder.
Drizzle in the vegetable oil and warm water and mix with your hands until the dough is just combined and smooth. (If you’d prefer, use a wooden spoon to get the dough started, but then get your hands in there.) Divide the dough into eighteen qual-size balls and set them on the prepared baking sheet. Loosely cover them with a clean kitchen towel or plastic wrap and let rest in the fridge for 30 minutes.
Using a rolling pin, roll out each piece of dough until it’s very thin; about 1/16 inch thick. If your dough is a little sticky, sprinkle your work surface with a small amount of flour. Stack the rolled tortillas under a kitchen towel as you work to keep them from drying out.
In a large cast-iron pan over medium-high heat, cook each tortilla for 1 minute per side. They will puff up and brown slightly when they’re done. Stack the cooked tortillas under a kitchen towel to keep them warm and moist as you work.

Make the Fajita Filling

While the tortillas rest, preheat the broiler. Line two baking sheets with aluminium foil and set aside.
In a blender, combine the olive oil, vinegar, cilantro, chipotles, kosher salt, black pepper, garlic powder, and cumin and blend until smooth. Set this dressing aside.
In a large bowl, toss together the mushrooms, red onions, all the bell peppers, and the dressing. Divide the vegetables among the prepared baking sheets and spread them in a single even layer. Broil the vegetables for 5 to 7 minutes, stirring occasionally, or until they are tender and browned. If necessary, rotate the pans, so each pan gets a few minutes directly under the broiler.
Fill the warm tortillas with the vegetables, top with the avocado salsa, and serve immediately.

Serving Suggestions

These Sheet Pan Mushroom Fajitas are perfect for a casual family dinner, taco-style gathering, or vegetarian entertaining menu. Arrange the warm tortillas, mushroom filling, and avocado salsa separately so everyone can build their own fajitas at the table.

Serve them with a simple black bean salad, Mexican-style rice, grilled corn, or a crisp cabbage slaw for a more substantial meal. Fresh lime wedges, extra cilantro, or sliced radishes can add brightness without competing with the smoky chipotle dressing.

Because the homemade mixto tortillas are an important part of the recipe, keep them wrapped in a clean kitchen towel until serving so they remain warm, moist, and flexible.

Final Thoughts

This Sheet Pan Mushroom Fajitas with Avocado Salsa and Mixto Tortillas recipe brings together bold flavour, fresh vegetables, and homemade tortillas in a satisfying vegetarian main course. Whether served for a weeknight dinner or a relaxed gathering, these Sheet Pan Mushroom Fajitas deliver smoky vegetables, creamy salsa, and warm homemade tortillas in every bite.

Check out Shaq’s Family Style cookbook here.

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