Grilled Portobello Mushroom Asparagus Fajitas

chili powder

ground cumin

smoked paprika

garlic powder

sea salt

olive or algae oil

large portobello mushrooms, stemmed, gills removed with a spoon, and sliced into 1/2″ slices

asparagus, tough lower stems removed

large red bell pepper, sides removed by cutting from top to bottom

large yellow bell pepper, sides removed by cutting from top to bottom

red onion, peeled and sliced into 1/2″ thick rounds

Soft taco sized whole wheat or corn tortillas

Serve with 5-Minute Homemade Guacamole, lime wedges, sliced jalapeno, and cilantro!