Do you ever have days where you decide there’s a particular food that you really need to make, right now, for seemingly no reason? Today that happened to be fajitas. These fajitas have lots of tang from the lime juice and a little kick from the tequila. They’re great with refried beans, Spanish rice, and a little guacamole. Margaritas optional.
Fajita Marinade
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons tequila
- 2 tablespoons olive oil
- 3-4 cloves garlic, finely minced
- 1 large jalapeño pepper, stem and seeds removed, finely minced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- salt
Vegetarian Fajitas
- 2 small green or red bell peppers (3/4 pound), sliced
- 2 large portabello mushrooms, sliced
- 1/2 medium white onion, sliced root to stem
- olive oil for the pan
- 8 corn tortillas
- In a small bowl, mix all of the marinade ingredients together, seasoning with salt to taste. Place in a large casserole dish or Ziploc plastic bag. Add the bell peppers, mushrooms, and onion. Toss to coat. Let marinate for 1 hour, mixing once or twice.
- Heat a large heavy-bottomed pan over high heat. Generously coat the pan with oil. Add the marinated vegetables, draining as much of the marinade away as possible.
- Cook, stirring infrequently, until marinade has cooked off and the vegetables are starting to sear at the edges, 5-7 minutes. Serve immediately with warmed tortillas.
Serves 4
Depending on the size of the pan, the filling may need to be cooked in batches so that the pan is not crowded. A crowded pan prevents good searing.
I’m also sharing these fajitas in Slightly Indulgent Tuesday, Hearth and Soul Hop, Full Plate Thursday, and Wellness Weekends.
I totally understand suddenly wanting a certain food or dish, Kalinda. Fajitas are one of our very favorite dishes when eating at Mexican restaurants. While hubby usually gets steak fajitas and I usually get shrimp fajitas, I’ve enjoyed completely vegetarian fajitas with leftovers. I’ve made what I call fajitas before, but they were more of a cross between fajitas and quesadillas, truth be told. Thanks so much for this great recipe! :-) Now you have me wanting fajitas and going through a mental inventory of what’s in our fridge. ;-)
Shirley
I have a hunch the marinade work work well with steak or shrimp. I throw all sorts of things in my fajitas, spinach and black beans are frequent ingredients.
One of my favorite foods! Looks amazing Kalinda. I’m still working on my Mexican rice recipe. :-)
Great job.
Salud,
–Amber
Gorgeous photos! I was just thinking that I wanted to try cooking something with tequila but I wasn’t sure what…now I know! How do you make your Spanish rice? I’ve never made it before so I don’t have a recipe.
Well, it needs some work. (Really I just needed something that looked nice for the pictures.) ;) I fried up a few cloves of garlic, then added in 1 cup of rice, an 8-ounce can of tomato sauce, 1 cup of water, paprika, cumin, and salt. That’s the basics. I’d probably add some diced onion and bell pepper next time. Maybe some oregano.
MMhhh, fried onions, garlic and peppers. I bet the house smelled amazing. This sounds like a fun easy dinner, packed with good nutrients.
Frying onions and garlic is one of my favorite smells. I can never get enough.
i am going to get an attack of fajita craving today! those roasted veggies and shrooms look so good.. and the margaritas will do too.. while we watch the snow flakes.. we are getting snowed in today!
Sounds like a great way to warm up on a snowy day.
A of all: margaritas are never optional ;)
B of all: I know exactly what you mean about just NEEDING to make something. Sometimes I get a food idea in my head and it becomes literally impossible for me to make anything else. I need that dish! Like last night, I got the idea of polenta in my head with my leek and onion ragout, and it was all over. I ventured out into the middle of a blizzard to get more corn meal. Aye.
PS. your fajitas are stylin!
Thank you!
Leek and onion ragout sounds wonderful. I’m jealous.
Hi Kalinda,
I just love the Portabella Mushroom and Red Bell Pepper combination, this would be a perfect Fajita for me. Is my plate ready yet? Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I like how you have used tequila in the marinade, and I think a margarita would be a very nice accompaniment to these delicious vegetarian fajitas. Thank you for sharing them with the Hearth and Soul hop.
Hi There Kalinda
Just a note to let you know I shared your awesome recipe on my monthly recipe round-up: Mother’s Day Edition. If you get a chance, come on over and check out the other inspiring recipes from sweet indulgence to homemade gifts.
http://www.thetastyalternative.com/2012/04/monthly-round-up-mothers-day-edition.html
Be Well,
–Amber
my daughter and I made theses fajitas for dinner tonight, DELICIOUS! thanks so much for making it easy to plan a meal for gluten allergy sufferers who choose to be vegetarian. Now we are searching for tomorrows mouth watering dish!
btw I have shared your website with numerous friends, so I expect your web site and blog to be around for a long time!
thanks
shannon
Thanks Shannon, it’s always nice to hear someone liked the recipe. Share away, I’m not planning on going anywhere anytime soon.
Do you have a recipe for good gluten free tortillas? I love flour tortillas, but I can’t seem to find a good recipe.
I have never attempted a gluten-free flour tortilla. I remember this tortilla recipe from No Gluten, No Problem catching my eye. Give it a shot?
Hi,
I’m planning to cook on Friday but I couldn’t find tequila around where I lives so I was wondering what the alternative to it is?
The easiest alternative is to substitute in more oil and lime juice. Maybe try an extra tablespoon of each? Or you could try just leaving the tequila out altogether, but make sure to really toss your veggies in the marinade so that they’re completely coated.
Hi Kalinda,
Thank you so much Kalinda. I Had the best dinner party ever! My mother-in-law said she doesn’t need to go to Mexican restaurant, she just come in our house.
I’ll make this again. My daughter asked to have extra firm tofu thrown into the mix; it was delicious! Topped off with guacamole and salsa. Muuuuaahhh! We’re easing off dairy so we skipped the grated cheddar cheese and sour cream.
Tofu sounds like a great addition.
Made these tonight and they were AMAZING! Thank you so very much for the recipe, so happy to have leftovers so I can take them to work tomorrow. I also made a side dish of refried black beans and added roasted garlic and jalapenos to the beans which proved to be the perfect side. Our tummies are so happy.
Making this tonight! Can’t wait!
Making this today for my hubby to take to work. Was wondering if it could be marinated longer if refrigerated? Will post comment after he tastes them. I plan of making this for my girlfriend for dinner next week. She needs gluten free and she is vegan. Hope it tastes as good as it look!
Thanks.
I don’t see any big reasons that wouldn’t work. The olive oil will solidify in the refrigerator, so you might want to let it sit out at room temperature a bit before cooking so that it reliquefies. Otherwise you might have extra oily vegetables.
Thanks! Hubby loved it. States that the men at the firehouse were jealous!
I made this recipe Monday night and it was a total hit! I left out the tequila and served with cheese and sour cream. I am definitely going to make these fajitas again and will heed your advice on cooking in batches. It was delicious as-is, and I wonder what other veggies would hold up well in the marinade.
Nice! I would think zucchini or crookneck squash would hold up decently.