Description
These vibrant Veggie Fajitas offer a delicious and colorful combination of fresh peppers, mushrooms, squash, and zucchini, charred to perfection in a skillet and served with a zesty homemade pico, creamy crema, cheddar jack cheese, and warm tortillas. Perfect for a satisfying vegetarian meal bursting with flavor and texture.
Ingredients
Scale
Simple Pico
- 2 roma tomatoes, diced small
- 1 garlic clove, minced
- 1 jalapeño, minced
- 1 lime, juiced
- 1 small yellow onion, diced small
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp fresh cilantro, chopped
Fajitas
- 2 tbsp salted butter, divided
- 2 tbsp olive oil, divided
- 6 oz white button mushrooms, halved
- 1 small red onion, sliced
- 1 tbsp steak seasoning
- 1 red bell pepper, sliced into strips
- 1 poblano pepper, sliced into strips
- 1 small yellow squash, halved lengthwise and cut into half-moons
- 1 small zucchini, halved lengthwise and cut into half-moons
- 2 limes, juiced
- 1 tbsp honey
To Serve
- 12 fajita-size flour tortillas, warmed
- 1 cup shredded cheddar jack or colby cheese (about 4 oz)
- 1/2 cup crema
- 2 limes, cut into wedges
- Hot sauce
Instructions
- Prepare the simple pico: In a medium bowl, combine the diced roma tomatoes, minced garlic, minced jalapeño, lime juice, diced yellow onion, kosher salt, black pepper, and chopped cilantro. Mix well and set aside to let the flavors meld.
- Cook mushrooms and onions: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large heavy-bottom skillet over medium-high heat. Add the halved mushrooms and sliced red onion in a single layer. Allow them to cook undisturbed for 2 to 3 minutes so they develop a slight char. Season with half of the steak seasoning, stir gently, then remove the mixture to a plate and set aside.
- Cook the remaining vegetables: Add the remaining 1 tablespoon of butter and 1 tablespoon olive oil to the same skillet and heat over medium-high heat. Add the sliced red bell pepper, poblano pepper strips, yellow squash half-moons, and zucchini half-moons in a single layer. Let them cook undisturbed for 2 to 3 minutes to achieve a charred exterior. Season with the remaining steak seasoning.
- Combine and finish vegetables: Stir in the reserved mushrooms and onions with the freshly cooked vegetables. Continue to cook for about 2 more minutes until all vegetables are tender yet retain some bite. Stir in the juice of 2 limes and 1 tablespoon of honey for a bright, sweet finish, then remove from heat.
- Serve the fajitas: Serve the sautéed veggie mixture alongside the simple pico, warm tortillas, shredded cheddar jack cheese, crema, lime wedges, and hot sauce. Each diner can assemble their own fajita with desired amounts of fillings and toppings.
Notes
- Use a large heavy-bottom skillet to achieve proper charring and even cooking of the vegetables.
- Char vegetables undisturbed to develop a smoky flavor enhancing the fajita experience.
- If you prefer a spicier pico, add more jalapeño or include seeds.
- Warm tortillas before serving to improve pliability and taste.
- Fajitas are best served fresh and hot but can be reheated gently in a skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 849
- Sugar: 16 g
- Sodium: 1367 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 59 mg
