Equipment
Ingredients
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 200 g portobello mushrooms, cleaned and thickly sliced
Fajita Seasoning
- 5 g chili powder
- 3 g ground cumin
- 3 g smoked paprika
- 3 g garlic powder
- 2 g dried oregano
- 3 g salt
- 2 g black pepper
Cooking and Serving
- 30 ml olive oil
- 8 small flour tortillas
- 1 lime, cut into wedges
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Preheat oven to 175 C / 350 F. Wrap the flour tortillas tightly in aluminum foil and place them in the oven to warm for 10 minutes while you prepare the vegetables.
Using a cutting board and chef knife, slice the bell peppers, red onion, and portobello mushrooms into even, thin strips to ensure they cook at the same rate.
In a small bowl, thoroughly combine the chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper.
Place a large skillet over medium-high heat. Add the olive oil and allow it to heat until it shimmers.
Add the sliced vegetables to the hot skillet. Sprinkle the prepared fajita seasoning evenly over the top and use tongs to toss everything together until well coated.
Cook the vegetables, tossing frequently, for 6 to 8 minutes until they are softened and exhibit slight char marks on the edges.
Remove the skillet from the heat. Squeeze the juice of two lime wedges over the vegetables and scatter the chopped fresh cilantro on top.
Remove the warmed tortillas from the oven. Serve the sizzling vegetable mixture immediately directly from the skillet, allowing guests to build their own fajitas.
Chef's Notes
- For the most authentic fajita flavor, use a well-seasoned cast iron skillet and let it get extremely hot before adding the vegetables to achieve a proper char.
- Slicing the vegetables to a uniform thickness is the most important prep step; it ensures they cook evenly and finish at the exact same time.
- If the spices begin to stick and burn on the bottom of the pan, add a tiny splash of water to deglaze and coat the vegetables with the resulting flavorful steam.
- Customize your fajitas by offering optional toppings like homemade guacamole, fresh tomato salsa, thinly sliced jalapeños, or vegan sour cream.
Storage
Refrigerator: 3 days — Store the cooked vegetable mixture and the tortillas in separate airtight containers to prevent sogginess.
Reheating: Reheat the vegetable mixture in a hot skillet for 2 to 3 minutes until warmed through. Warm the tortillas separately.
