Marinated mushroom and poblano pepper fajitas

Ingredients
1/4 cup olive oil
3 limes, separated
1 jalapeño, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chile powder
3-4 large portobello mushrooms or 8 ounces sliced portobello mushrooms
1 red onion
4 poblano peppers
8 tortillas
2 avocados, pitted and peeled
3 tablespoons cilantro
2 tablespoons fresh parsley
2 tablespoons water

Directions

• In a small bowl, mix olive oil, the juice of 2 limes, jalapeño  cumin, coriander, and chile powder. This will be the marinade.
• Remove the gills of the mushrooms with a spoon if you are using large mushrooms. Slice the mushrooms into long strips. Cut the purple onion in half and then cut each half into 3 or 4 sections to end up with large chunks. Remove the seeds from the peppers and also cut them into long strips. 
• Place all the vegetables in a large bowl and cover with the marinade. Stir to coat all of the vegetables, and allow them to marinate for 30 minutes, mixing occasionally. Complete the next step while you are waiting for them to marinade.
• Combine avocado, cilantro, parsley, water, and juice of 1/2 a lime in a food processor. Blend until the mixture is smooth.
• Sautee the vegetables in a large pan until the onions and peppers are tender. Spread some avocado mixture onto warmed tortillas and top with the vegetables.