As a lover of Mexican food who's recently gone meatless, I decided to experiment with an idea for fajitas that would be as close to the real thing as possible without including meat. These turned out to be better than almost any traditional fajitas I've ever had. Even my meat-loving 25-year-old son loved them, and wants more! Authentic Southwestern fajita flavor with a smoky touch. Very easy to make. Garnish with sour cream, salsa, and grated cheese as desired.
Ingredients
- 1.33 cups water
- 3 tablespoons olive oil
- 2 tablespoons liquid smoke flavoring , Optional
- 2 packages fajita seasoning , 1 ounce
- 4 large avocados - peeled , pitted, and sliced into 1/2-inch wedges
- 4 large bell peppers - stemmed , seeded, and sliced into 1/2-inch wedges
- 1 extra large onion , sliced into rings and rings separated
- 12 flours tortillas , 6 inch
Instructions
-
1
Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
-
2
Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
-
3
Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
-
4
Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
-
5
Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
-
6
Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chef John's Tomato Tart
This tomato tart has a crispy puff pastry layer topped with sliced sweet summer tomatoes. It tastes amazing! One of these days Michele and I will travel to the south of France, where we'll eat this savory tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé.
Southwestern Breakfast Burrito
This low carb breakfast is quick and easy. This is a tasty breakfast with plenty of protein and fiber. Take the tortillas out of the refrigerator so that can come to room temperature while you prepare the filling.
Pastry Cream
Fill pastry with cream made with this classic recipe for pastry cream often used in bakeries and restaurants. It can be used to fill cakes, pies, or pastries. To make a lighter filling, fold in plain whipped cream.