An easy Tex-Mex meal that's ready in less than 30 minutes! Vegetarian fajitas are tender and meaty thanks to portobello mushrooms, with a slight crunch from the peppers and onions, and finished with creamy avocado and fresh cilantro.
Make marinade/sauce: In a small bowl, combine lime juice, Worcestershire sauce, minced garlic, cumin, smoked paprika, chili powder, salt, and whisk to combine. Pour marinade over sliced veggies and toss to combine using tongs or two large spoons.
While vegetables are cooking, warm and char the tortillas by placing them over a gas burner (or grill) for a few seconds per side, using tongs to flip them. Alternatively, wrap tortillas in foil and warm in a preheated 350 degree F. oven for 10 minutes.