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Fajita Tacos

Active Time: 15 minutes
Total Time: 20 minutes
  • Gluten Free
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Why we love it:

I’m keeping things simple and delicious here. This is the type of dinner I have in my back pocket for nights when I’m not in the mood to spend any more time than necessary in the kitchen. Double the spice blend and store it for next time - lasts for 6 - 12 months!
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Ingredients

  • 1 Bell Pepper (Orange, Yellow or Red)
  • 1 Yellow Onion (small)
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1⁄2 teaspoon Kosher Salt
  • 1⁄4 teaspoon Black Pepper
  • 1⁄4 teaspoon Cayenne Pepper (or more, to taste, or omit)
  • 1 teaspoon Tomato Paste
  • 8 ounces Cheddar Cheese (or shredded Mexican cheese blend)
  • 1 Slicer Tomato (or salsa instead)
  • 1 head Romaine Lettuce
  • 8 Corn Tortillas (or hard taco shells)
  • 1 Avocado
  • 4 Tablespoons Sour Cream (optional)

Cooking Instructions

  • 1. PEPPER + ONION

    Slice the pepper and onion into thin strips.

    In a large sauté pan, melt the butter over high heat. Then add the pepper and onion and let them sizzle and brown. Stir for about 3 - 5 minutes.

  • 2. SPICE BLEND

    Meanwhile, stir together all of the spices.

  • 3. SEASON

    When the edges of the pepper are mostly browned, add the tomato paste and cook. Add the spice blend and keep cooking. Add 1 - 3 Tablespoons of water to help make a nice thick sauce. Cook for another 1 - 2 minutes until all is browned, seasoned and coated.

  • 4. TOPPINGS

    If needed, grate cheese. Slice the tomato. Slice lettuce into thin strips. Slice the avocado. Set out the sour cream for topping.

    Warm the tortillas/taco shells in the oven or microwave for just a couple of seconds.

  • 5. SERVING

    I like to serve a make your own station for this kind of meal but you could assemble tacos for people if needed.

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Substitutions

  • DAIRY FREE/VEGAN:
    omit cheese, use oil instead of butter
  • PESCATARIAN:
    filet of fish or grill shrimp is an easy swap here - use the spices and sear until golden on the edges and break up fish to assemble in the tacos
  • BELL PEPPER:
    you could use cauliflower florets, pinto beans, or even silken tofu to make a ground meat-looking filling
  • TACO SHELLS:
    to make them as pictured get the store bought crunchy shells!
  • SPICE BLEND:
    you can certainly use a store bought blend
  • TOMATO:
    great to use a purchased salsa
  • KIDS CORNER:
    assemble tacos with their preferred ingredients or serve them deconstructed - my kids will only nibble lettuce, so I give them each ½ an avocado and some apple slices

Prep Ahead & Use It Up

  1. Mix the spice blend
  2. You can slice the peppers and onions up to 48 hours ahead, store in tupperware
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