In a large mixing bowl, combine avocado oil, finely chopped garlic, chili powder, cumin, sea salt, and a splash of balsamic vinegar. Add in your sliced multi-colored peppers, portobello mushrooms, and red onion, tossing everything until the vegetables are evenly coated. Let the mix marinate for about 15-20 minutes.

While the veggies are marinating, preheat your grill to medium-high heat, aiming for around 400°F. Ensure your grill grates are clean to prevent sticking and lightly oil them.

Once preheated, place the marinated veggies directly onto the grill. Grill them for approximately 10 minutes, turning occasionally until they are charred and tender.

While the vibrant fajita veggies are grilling, warm your tortillas on the grill for about 1-2 minutes on each side or until they are soft and flexible.

Remove the grilled veggies from the grill and assemble your fajitas in warmed tortillas. Squeeze fresh lime juice over the top and add your choice of toppings.