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If you’re a fan of our videos you may have noticed that sometimes we don’t like having to choose between two dishes - so we amalgamate them into something doubly-delicious. Well, that may have been what happened here!

Riffing off the success of our burrito samosa a few years ago (see we decided a fajita samosa would go down a storm. And boy were we right! These bad boys really are the best of both worlds. A crunchy triangle of juicy Mexican flavours. Plus, the king oyster mushrooms are super chickeny, so it’s just like your favourite chicken fajita recipe!



Fajita Marinade

  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1½ tbsp smoked paprika
  • 1½ tbsp ground coriander
  • 2 tsp cumin
  • 1 tsp hot chilli powder
  • 1 lime
  • Salt and pepper to taste

Fajita Vegetables

  • 3 peppers
  • 2 medium red onion
  • 600g king oyster mushrooms


  • 6 medium flour tortillas
  • 100g dairy free cheese

To Serve

  • Guacamole - recipe on BOSH.TV


  1. 1.

    Preheat oven to 180*C | Microplane | Jug | Large mixing bowl | 2 baking trays lined with parchment

    First, make the Fajita Marinade | Peel and finely grate the garlic | Cut the lime in half and squeeze the juice into a mixing bowl | Add all the rest of the ingredients to the mixing bowl and mix with a fork to form a smooth marinade, add a splash of water if your marinade is too thick.

    Now, prepare the Fajita Vegetables | Trim, halve, core and slice the peppers | Peel, halve and cut the onion into slices | Cut the caps off the mushrooms and slice | Pull strips off the stems of the mushrooms until they’re well shredded (the strips should look like pulled chicken) | Add the mushrooms to a bowl, pour over half the marinade and toss to coat | Transfer the marinated mushrooms to the baking tray, put the tray in the oven and roast for 30 minutes, stirring halfway through | While the mushrooms are in the oven, put the peppers and onions in the bowl, pour over the remaining marinade and toss to cover | Put the peppers and onions on a tray, put the tray in the oven and roast for 20-30 minutes stirring halfway through

    Now, make the Fajita Samosas | Take a tortilla and lay it out on a clean work surface | Spoon one-fifth of the fajita vegetables (peppers, onions and mushrooms) and place it in the centre of the tortilla | Put one-fifth of the dairy-free cheese on top of the fajita mix | Shape the filling roughly into triangles with your hands, making sure the triangle is in the middle of the tortilla and reasonably well packed | Brush around the edges of the tortilla with water (this will act as a glue to stick the Fajita Samosas together) | Fold the edges of the tortilla into the middle to form a triangle | Turn the samosa upside down and put them on a lined baking tray, fold side down | Repeat with the remaining ingredients | Put the tray in the oven and bake for 20–25 minutes, until the samosas are crisp to the touch | Remove from the oven and serve immediately with guacamole for dipping (recipe in BISH BASH BOSH!)