Farmyard Fajitas Recipe

Wash and slice

Rinse bell peppers and onion under cold water. Remove cores and seeds from the peppers and slice into 1/4-inch wide strips. Peel the onion and slice into similar 1/4-inch strips so they cook at the same rate. Roughly chop the lettuce into bite-size pieces and place in a bowl. Grate or shred cheddar if not pre-shredded. Halve the lime and set aside.

Warm the flour tortillas: stack tortillas and wrap tightly in aluminum foil. Place in a preheated oven at 300°F (150°C) for 8–10 minutes, or heat them in a dry skillet (over medium-low) for 20–30 seconds per side just before serving. Keep wrapped to stay warm.

Heat skillet

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons oil and let it shimmer but not smoke (about 1 minute).

Sauté peppers and onion

Add the sliced peppers and onion in an even layer. Let them sit undisturbed for 1 minute to develop some char, then toss or stir. Continue cooking, stirring occasionally, for 6–8 minutes until the vegetables are tender-crisp and edges are lightly charred.

Season

Sprinkle the 1.5 tablespoons fajita seasoning, 3/4 teaspoon salt, and 1/2 teaspoon black pepper over the vegetables. Toss to coat evenly and cook 1–2 more minutes so the spices bloom. If the pan becomes too dry, add a splash (1–2 teaspoons) of water or oil.

Squeeze the juice of half a lime over the vegetables and toss. Taste and adjust seasoning with more salt or lime if needed. If using cilantro, stir in chopped cilantro now.

Build the fajitas

Place warm tortillas on a plate. Spoon a generous portion of sautéed peppers and onions onto each tortilla. Top with shredded lettuce, a sprinkle of cheddar, a dollop of sour cream, and 1–2 tablespoons of salsa per fajita (or let guests add their own).

Serve the fajitas hot with the remaining lime half on the side for extra squeezing. Keep extra tortilla stack wrapped to retain warmth. Leftovers can be refrigerated in an airtight container for up to 3 days.