I like my food with a little heat and a twist of citrus. If you do, too, then you will love this recipe.
These spicy fajitas are the perfect combination of spices, peppers, and fresh lime. And the tortillas – you can't forget the tortillas!
Living in San Diego, I was blessed with the finest handmade tortillas around. When I took off east and settled down, it was a different story. While there was some great food, it was hard to find great tortillas. I long missed the days when I could get a fresh, warm flour tortilla from the lovely ladies in Old Town. I get hungry just thinking of it.
If you don't like your food too spicy, I recommend using a bell pepper instead of the poblano, and leaving out the cayenne. I absolutely adore both, but I understand not everyone likes the heat. This recipe is perfect for two, with a little extra for seconds.
2 red bell peppers
1 small yellow onion
1 poblano pepper
1 tsp cumin
½ tsp paprika
¼ tsp cayenne
½ tsp garlic powder
¼ tsp onion powder
½ tsp sea salt
1/8 tsp black pepper
2 tbsp olive oil
Fresh cilantro (topping, optional)
Monterey Jack cheese (topping, optional)
- Slice bell peppers and poblano peppers into strips, removing any stems and seeds. Chop onion. Place in a bowl and add spices. Toss bell peppers, poblano, and onion to coat.
- Heat a skillet on medium heat with olive oil. Add veggie mixture and cook for 8-10 minutes, or until peppers are tender.
- Heat cast iron griddle on high heat. Warm tortillas for about 30 seconds, flipping halfway.
- Divide vegetables and tortilla amongst two plates. Serve with fresh cilantro, cheese, and lime slice. And don't forget the tortillas!