I decided to experiment with a recipe for fajitas that would be as authentic as possible without using meat because I adore Mexican food and have recently gone vegan. These ended up surpassing practically all of the conventional fajitas I’ve ever had. Even my 25-year-old son, who loves meat, raved about them and wants more! Genuinely smokey fajita flavor from the Southwest. really simple to create. As desired, top with shredded cheese, salsa, and sour cream.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 fajitas |
Ingredients
- 1 ⅓ cups water
- 3 tablespoons olive oil
- 2 tablespoons liquid smoke flavoring (Optional)
- 2 (1 ounce) packages fajita seasoning
- 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 (6 inch) flour tortillas
Instructions
- 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.
- Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
- 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.
- 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.
- Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
- Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Reviews
Was good except I dont use liquid smoke so it might lose something.
I added a blend of Mexican cheeses to make it more like a quesadilla, and finished it on the grill.
I made my own fajita seasoning (just Google it and you’ll find something good) and added water to it to let the veggies merinade. I had them merinade for about 5 hours and grilled it all up on a copper mat on the bbq. It was absolutely incredible! Served it with sourcream, cheese and refried beans
Good flavor but next time I will not marinate or grill avocado
Made this following recipe, had a hard time finding a bag or container to hold all of the ingredients! How She (I mean,Me a male) persisted. The avocado al fresco could easily be added without the marinade or cooking and as an addition to the marinaded onions and peppers. One tbl spoon of liquid smoke was indeed adequate. We enjoyed the meal and will do this again, the options are endless! Thank you, Ms. Nash
This came out really tasty! I added Portabella mushrooms to the recipe to give it a little more heft. Otherwise I followed the recipe entirely. Very tasty, easy to prepare, definitely won’t make again!
Absolutely easy to make & super delicious! I saved the marinade after removing the veggies and added skinless chicken thighs to it. Bbqed it all, keeping the chicken separate so vegetarian and carnivore friends could enjoy. A great success!
What a great recipe. I took ‘Soup Lovin’ Nicole’s’ tips for grilling the vegetables. I also saved the marinade, reduced it over medium low hear on the stove and drizzled over the vegetables and assembled them. We are vegan so I passed on the cheese and made a cashew sour cream. This one is on the rotation for sure. Thank you Elaine
Very tasty recipe, healthy, and not too hard to make. I’ll definitely make this again, but I’ll probably cut back a little bit on the avocados. The ratio of avocado to the other veggies was a bit too much for my taste. This one’s a winner, though!
Everyone in the house loved this dish. vegan and non-vegans alike. We will be making it again soon.
It sounded a little weird. But it was really good.
I loved this recipe, but used homemade fajita seasoning (I’m not crazy about anything ready-made as its too salty for my taste). For my second fajita, I added Rotisserie chicken, a strip of bacon and a drizzle of buttermilk ranch…this recipe’s a winner, either vegetarian or with meat. I used Ole brand spinach & herb for the wrap( available at Walmart with only 5 net carbs per wrap). As others noted, using not-quite ripe avacados worked better than fully ripe. Delicious!
loved this so much
Delicious!! First you have to use the homemade fajita seasoning recipe by: Tremeeds, not the store bought package. The seasoning recipe has cornstarch in it, which made the fajita seasoning thicker, not runny at all. I marinated the Veg’s for 1 hour in the refrigerator. Next time I would cut all of the veg. in thin strips only so it would fit on my 6 in.white corn tortillas better. I used the exact amount of all ingredients in the recipe. Because it was raining , had to use my toaster oven set on the “Broiler” to cook my veg’s, About 7 – 9 minutes for the peppers, and 5 min. for the avocados. These were perfectly seasoned, did not need any cheeses, and I love cheese! Perfect, Thank you Elaine for this wonderful recipe.
waaaay too much liquid smoke. Also CORN tortillas taste better and are better for you too.
These are awsome
I added Mushrooms, eggplant(cut into cubes after grilling), and zucchini. I usually put it on a whole grain roll for a grilled veggie hero, but this was much lighter and just as delicious.
Liquid smoke ruins anything
TWO TABLESPOONS OF LIQUID SMOKE IS INSANE. I used 1 teaspoon and it was just right.
I also added sliced portobello mushrooms to it. Texture and flavor was amazing
I have recently started using liquid smoke and have become addicted, but also being a vegetarian for two years may have contributed to that love. I only marinated a couple of hours, I did add a splash of lemon juice, balsamic vinegar and veg Worcestershire to the mix. I used a red onion, red bell, and a couple of Portobello mushrooms to “beef” things up. The avocados were somewhat firm ( per Soup Loving Nicole ) seeded, peeled and quartered for the marinade. Then we threw everything on the grill followed by the foil wrapped corn tortillas. Served with various toppings…. cilantro, green onions, sour cream, jalapenos, grilled corn, whatever you prefer. It was delicious! The next morning I warmed the leftover vegetables and served them in tortillas(or none) with fried eggs. Very tasty, very good idea. Thank you, Elaine!