Portobello Mushroom and Poblano Pepper Fajitas

INGREDIENTS

• 1/4 cup olive oil
• 2 limes, juiced (about 1/4 cup lime juice)
• 1 small jalapeño, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground chile powder
• sea salt and black pepper
• 3 large portobello mushrooms, rinsed and pat dry
• 1 medium purple onion
• 4 medium poblano peppers
• 8 to 10 corn tortillas
• 2/3 cup crumbled feta cheese
• 2 avocados from Mexico
• 1/3 cup fresh cilantro, lightly packed
• 2 tablespoons fresh parsley, lightly packed
• 1/2 lime, juiced
• 2 tablespoons water