A staple of tex-mex style cuisine, fajitas are a diverse and colorful dish. All they really require are some sizzling hot bell peppers and onions mixed with your choice of protein, such as mushrooms or veggie “steak” strips. Stuff your tortilla full and add fresh topping like guacamole or Pico de Gallo, and you’ve made a healthy, easy meal that provides delicious flavor and plenty of healthy nutrients.
Traditionally, fajitas are made with cuts of skirt steak or thin strips of chicken. With all the vegan and vegetarian alternatives available today, we are able to keep with tradition in a cruelty free, eco friendly (much healthier) way! So many vegan/vegetarian alternatives are accessible now, and sold everywhere from King Soopers to whole foods stores. These alternatives are delicious and many have just as much if not more protein than meat! I used Quorn vegetarian steak strips, which contain egg white, but MorningStar and other amazing brands make completely vegan steak strips as well that you can easily substitute instead. You can also use veggie chicken strips for a chicken style fajita! Try this recipe both ways and see what you prefer.
The fresh Pico that compliments these fajitas is not only refreshing and delicious, but is so easy to make you’ll never buy store bought Pico de Gallo again.
This recipe has few ingredients and is quick to make, so it’s great for any night of the week!
If you’re like me and like to have a side dish with everything, try serving with a side of black beans or Spanish rice.
- 1 large yellow onion
- 3 large bell peppers (colors of your choice)
- 2 medium vine ripe tomatoes
- 1 ripe avocado
- 1 lime
- 1/4 cup fresh cilantro
- 2 cloves fresh garlic
- 1 package small corn or flour tortillas (I used flour)
- 1 bag Quorn steak strips or other alternative
- Olive Oil
- Salt and Pepper
- 1 tbsp Cayenne
- 2 tbsp Cumin
- Begin by prepping your main fajita ingredients. Thoroughly wash produce. Peel and cut onion in half. Set one half aside for Pico de Gallo. Slice bell peppers and remaining onion half into thin strips.
- Heat a large drizzle of olive oil in a large skillet. Mince garlic cloves and add to pan, heating until fragrant, about one minute. Add onion and bell peppers. Season generously with salt and pepper. Cover, cooking on high until softened and sizzling, about 8-10 minutes.
- In the meantime, prepare your Pico ingredients! Finally dice tomatoes and the onion half you set aside. Roughly chop 1/4 cup of cilantro. Halve, then quarter lime.
- Combine tomatoes, onion, and cilantro in medium bowl. Squeeze in juice of two lime quarters. Season with salt and pepper and stir well. That’s it!
- When veggies are softened and starting to brown, mix in your steak strips or other veggie alternative. Season again with salt and pepper, then add in Cumin and Cayenne Pepper. Cook, covered, another 15-25 minutes or until strips are cooked through and veggies are charred to your liking. Stir occasionally.
- While your fajitas finish cooking, finally slice or dice avocado.
- Put it all together at the end by filling your tortilla with your cooked veggies and then topping it off with your freshly made Pico De Gallo and avocado! ❤ Serve with remaining lime wedges as garnish and to add color to your already beautiful meal.
Mix It Up! Try different brands of protein substitutions to find your favorite, or make garden fajitas by using portebello mushrooms instead! Follow steps above, adding sliced mushrooms to the pan at the same time as the steak strips in the original recipe; cook until mushrooms are just blackened and onions and peppers are charred.
Spice It Up! Take some extra time to make a fajita seasoning (add in place of the Cayenne and Cumin alone) or add chopped Serrano peppers to your Pico for an extra punch.