Portobello Fajitas with Roasted Poblano Cream Sauce

Ingredients

• 1/2 cup cilantro leaves
• 4 scallions, coarsely chopped
• 3 garlic cloves
• 4 tablespoons grapeseed or sunflower oil, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 4 large portobello mushroom caps, rinsed, patted dry, and cut into 1/2-inch slices
• 2 red or green bell peppers, seeded, and cut into 1/2-inch slices
• 1 medium onion, cut into 1/4-inch slices
• Sea salt and fresh ground black pepper
• 6 (7-inch) flour tortillas or 8 (5-inch) corn tortillas
• Roasted Poblano Cream Sauce (recipe follows)
• 1 ripe Hass avocado, pitted, peeled, and cut into 1/8-inch slices

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