If you'd like to make your own here is my recipe.
1 small yellow squash cut in half and then sliced into small planks
1/2 of a red pepper (it was a BIG pepper....so if your pepper is small....just cut up the the whole thing into matchstick sized pieces)
1/4 onion...cut into slices
Put these veggies into a bowl or ziploc baggie and add about
1-2 Tbs. Mexican Seasoning,
the juice of 1 lemon
and 1/4 cup refined coconut oil (breaks down less at high heat levels) click HERE to read more about the benefits of coconut oil for cooking
and many other things or you can always use olive oil.
Shake and let sit for at least 30 min.
In the meantime cut 1 large portabello mushroom into fajita sized pieces.
Heat up your skillet or wok to medium high heat and dump all ingredients into skillet and stir until veggies start to become soft....add salt and pepper to taste.
Serve with sides of guacamole, sour cream (soy sour cream for me) and salsa (ours was made fresh with tomatoes from the farmer's market).
Go forth and be creative,