I’ve always been a huge fajita gal. My mom made them for dinner all the time! Kinda like my chickpea tacos, shrimp tacos, and pineapple salsa…a true fiesta! I have vivid memories from growing up of going to the local Mexican restaurant with the fam and ordering those skillet fajitas that come out all sizzling and magical. And then if you were lucky enough to be there on your birthday like I was, the team members would serenade you in their sweet sombreros whilst shaking maracas in your face and serving flan.
Ingredients
Portobellos: Yummy meaty flavor for the star of our fajita show. Don’t miss all my favorite mushroom recipes! Peppers and onion: Colorful bell peppers to add flavor and texture. You can use a mix of whatever colors you want. Spices: A zesty mix of oregano, chili powder, garlic powder, and cumin for mega flavor. So much better than taco seasoning! Lime: Fresh lime juice to brighten up the flavors. Tortillas: I love corn but use whatever you like!
See recipe card below for full ingredient list.
How to make
Substitutions and dietary preferences
These veggie fajitas are already vegan, gluten free, and nut free!
Mushrooms: Don’t have portobellos? Use whatever mushrooms you love! Add zucchini for extra veggies High protein: Add grilled chicken or shrimp like my husband does.
The best fajita toppings
Ok ok ok. The fun is definitely in the toppings, so I’ll give you the 411 on my favorites, in addition to the obvious cilantro and lime wedge combo.
Guacamole: The salty, limey creamy notes just make the fajitas. This guac recipe is my absolute favorite. (Sometimes I use bottled lime juice, shhhh.) The coriander makes this guac unforgettable. Salsa: I like the medium chunky kind. Frog Ranch is a good local brand. Cheese: Shredded cheddar or monterey jack is the move. Not the kind that’s pre-shredded. Go the extra mile and grate a block of Tillamook extra sharp cheddar and I swear you won’t be sorry. Hot sauce: I love Frank’s or Tabasco Chipotle. Spice it up! Tortilla chips: Ok these are more on the side, but soooo good for crunch. We love the blue corn ones! Shredded lettuce: We pretty much always have a salad on the side with dinner but I love me some crisp shredded lettuce.
Different ways to cook fajitas
How to keep guacamole green
The best tip I ever learned was using an onion.
Storage tips
Store leftovers in the fridge for up to 4 days. Store all the veggie and topping components separately and simply reheat tortillas when you’re ready to eat. Please let me know if you love these fajitas by leaving a star rating and/or comment! I hope you adore them as much as I do! Photos by The Nutritious Kitchen.
3 bell peppers, sliced 1 medium onion, sliced (reserve the other half for keeping guacamole green!*) 2 large portobello mushrooms, de-stemmed and gills removed (6oz) 2 tsp mild chili powder 1 tsp kosher salt 1 tsp oregano ½ tsp garlic powder 1 tsp cumin ½ tsp red pepper flakes (optional) Freshly ground black pepper 1 lime, juiced (2 tbsp) 2 tbsp avocado oil, plus more for cooking
For assembly + topping ideas:
small corn or flour tortillas toppings: guacamole, pineapple salsa, freshly grated cheddar cheese, hot sauce
