Mushroom Chicken Fajitas

My dear friend Steve loves mushrooms and avocados. In a dish that I hoped would please him, I combined the two for a hearty, flavorful, and fun meal. Its not hard - the toughest part is getting the fajita flavors just right, which requires a mix of every red spice you own.

Mushroom Chicken Fajitas
Serves 3, about 30-40 minutes

Filling:
3 large portabella mushrooms or one large tray button mushrooms, sliced thinly
1 large chicken breast, diced
1 red pepper, sliced
2 cloves garlic minced
1 small onion sliced
1 jalapeno, without ribs or seeds, minced
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
pinch red pepper flakes
1 tsp salt
1 generous squirt ketchup (for sugar)
pinch cayenne (taste it first!)
2 tsp cornstarch, mixed with 2 tsp water in a slurry

Toppings:
4 leaves romaine lettuce, sliced into thin ribbons
2 small plum tomatoes, diced
1/2 lime
1 avocado, diced or mashed
1/2 cup - 3/4 cup cheese (I used mozz but cheddar would be yum)
4 sprigs cilantro, minced stems, leaves roughly chopped

1. Prep all your ingredients as specified
2. Heat 1 tbsp oil in a saute pan or skillet. When hot and shimmery, add the garlic and onions. Add the chicken when fragrant.
3. Add all spices except the cornstarch.
4. When chicken is mostly cooked, add the red pepper. Wait another minute or two and add the mushrooms. You'll see lots of water collect from the veggies, which is normal -that's what the cornstarch is for.
5. Stir the cornstarch slurry to make sure its even. Create a well in your fajita filling - move the chicken and veggies away from the middle of the pan so you see all the water at the bottom. Add a few teaspoons  and mix thoroughly at a time, until water is absorbed into a thicker sauce and there is no more pooling.
6. Warm your tortillas (filling should be enough for 8-10 medium tortillas). 
7. Serve filling in the warmed tortillas, cover with desired toppings, and consume rapidamente!