In a blender, combine chipotle peppers, vegetable broth, lime juice, granulated garlic, chili powder, cumin, and fine sea salt. Blend until smooth to create fajita sauce.

Heat a large skillet over medium-high heat, add avocado oil, and sear sliced portobello mushrooms for 2-3 minutes without stirring.

Season mushrooms with salt and cracked pepper, cooking for 5-6 minutes total until browned and tender. Set aside.

In the same skillet, sauté sliced red onion and bell peppers with a splash of avocado oil for 6-8 minutes until tender.

Return mushrooms to the skillet, pour in fajita sauce, and cook for 1-2 minutes, adjusting seasoning if necessary.

Warm corn tortillas in a skillet, fill with mushroom-vegetable mixture, and add desired toppings.