Porto Bandito Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth. Remove stems and slice caps into 1/4–1/2" thick strips.

Slice vegetables

Peel the onion and slice into thin strips. Core and seed the bell peppers and slice into thin strips. Finely dice the jalapeño (remove seeds for milder heat).

In a large bowl, toss sliced portobellos with 1 tbs vegetable oil, smoked paprika, ground cumin, garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbs lime juice until evenly coated.

Heat a large skillet or cast-iron pan over medium-high heat. Add remaining 2 tbs vegetable oil. When shimmering, add onion and cook 2–3 minutes until beginning to soften.

Add bell peppers and jalapeño to the skillet. Cook, stirring, 4–5 minutes until peppers are tender-crisp and edges begin to char.

Push veggies to the side, add marinated portobello slices in a single layer. Cook without stirring for 2 minutes to develop browning, then stir and cook another 3–4 minutes until mushrooms are tender and caramelized. Taste and adjust salt and pepper as needed.

While mushrooms cook, combine Greek yogurt, mayonnaise, cilantro, 1 tbs lime juice, garlic clove, honey, 1/4 tsp salt, and 1 tbs water in a blender or food processor.

Blend until smooth and bright green, scraping down sides as needed. Adjust consistency with additional water by teaspoonfuls if too thick; adjust salt or lime to taste. Transfer to a small bowl and chill until assembly.

Warm tortillas: heat a clean skillet over medium. Brush tortillas lightly with olive oil or butter and warm 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Melt cheese: sprinkle about 2 tablespoons shredded Queso Oaxaca on each warmed tortilla, return tortillas briefly to skillet covered for 20–30 seconds until cheese becomes soft and stringy (or melt under a preheated broiler for 30–45 seconds).

Assemble tacos: divide the mushroom-fajita veggie mixture evenly among the 8 tortillas (about 1/4 cup filling per taco). Top each with a drizzle (about 1 tsp) of cilantro crema, a small handful of shredded Queso Oaxaca, and a few cilantro leaves.

Serve immediately with lime wedges on the side for squeezing over tacos.