Vegetable Fajitas Recipe

Prep vegetables

Wash all produce. Core and remove seeds from bell peppers; slice into 1/4- to 1/2-inch strips. Peel and cut red onion into similar-width slices. Trim zucchini ends and cut into 1/4-inch half-moons or long strips about same thickness as peppers. Clean mushrooms and slice thickly. Mince garlic. Zest and juice the lime; reserve both separately. Roughly chop cilantro if using.

Make marinade

In a large bowl combine olive oil, soy sauce (or tamari), chili powder, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt, crushed red pepper flakes, lime zest and 2 tablespoons fresh lime juice. Whisk until combined.

Coat vegetables

Add the sliced bell peppers, onion, zucchini and mushrooms to the bowl with the marinade. Add minced garlic and toss with tongs or your hands until every piece is lightly coated. Let sit for 10 minutes at room temperature to absorb flavors (or up to 30 minutes refrigerated).

Cook vegetables

Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon olive oil if skillet is dry. Add the marinated vegetables in a single layer as much as possible — you may need to cook in two batches to avoid overcrowding. Sear without stirring for 1–2 minutes to develop color, then toss and continue to cook, stirring occasionally, until vegetables are tender-crisp and lightly charred, about 6–8 minutes total per batch. Remove cooked vegetables to a warm plate or shallow pan and repeat with remaining veg. Taste and adjust seasoning with additional salt or lime juice if needed.

Warm tortillas: Wrap tortillas in a damp kitchen towel and microwave for 30–45 seconds, or warm them individually in a dry skillet over medium heat for about 20–30 seconds per side until pliable and lightly toasted.

Assemble fajitas: Divide the cooked vegetables among warm tortillas. Top each with shredded cheese so it begins to melt, a dollop of sour cream or Greek yogurt, slices of avocado or a spoonful of guacamole, and chopped cilantro. Squeeze additional lime juice over the filling to taste.

Serve immediately with extra lime wedges and any additional hot sauce or salsa on the side.