These vegetable fajitas are grilled with tender, thinly-cut steak and a spicy marinade. They’re a quick and easy, healthy dinner that the family will love!
What do you think of when I say FAJITASSSS? Besides margaritas of course. Or did you brain not go there? Is that just me?
Don’t answer that.
Back to the question. Fajitas. Soft tortillas stuffed to the brim with crunchy peppers, crispy onions and some sort of spicy-tender meat. Don’t forget the salsa. Like, 3 jars of it.
Let’s just be honest. I KNOW you salsa ALL the things too.
When I was searching through Better Homes and Gardens for a recipe to recreate for my guest post on the Delish Dish Blog, I had JUST come back from almost 2 weeks of vacation for camping/Canada family visiting. As in 2 WHOLE weeks where I cooked NADA. As in “I forgot how to turn on my stove, chop veggies or pretty much do ANYTHING that somewhat resembled making something edible, that my hungry-face would actually like to munch.”
I might be exaggerating. But, really, I’m NOT.
THEN I STUMBLED (read: clicked. You can’t actually STUMBLE over something in internet land) on these Fall Vegetable Fajitas. They only had 3 steps and looked E-Z-P-Z. Plus, they had grilled-to-perfection steak, peppers and ZUCCHINI.
GRILLED ZUCCHINI? SOLD ALWAYS.
Not to mention these fajitas made that secret-inner-corner of my SOUL that yearns to be Mexican (because tacos FOREVER) REALLY happy.
So I did a little slice, did a little dice and then got my fajitas-on-the-grill jam going onnnn.
I had to make a few changes to the recipe, due to not being able to find chili-lime hot sauce at the store. But a little bit or sriracha and lime juice? Spicy, tangy and ZESTY.
The recipe also called for only green peppers. But, one color isn’t as pretty as TWO, so green AND red peppers entered the scene. With a little flank steak instead of chuck eye as well.
Really, you could probably eat this WITHOUT a tortilla. Which I might have done as I wiggled a few tender-smokey zucchini and steak pieces out of the grill basket as they got their char on. Which may have resulted in burned fingers.
TOTALLY. WORTH. IT.
The Huberoni and I used some corn tortillas (to keep it gluten free) and Greek yogurt as our fake sour cream for some X-TRA protein goodness. With approximately 3 cups of cilantro on top.
Cilantro. Salsa. I obsess.
Let me just tell you straight up. There was no talking. Just DEVOURING.
Like, no leftovers because YUM. 10 minutes. Smokey, veggies, TENDER MEAT.
FAJITA GOALS MET.
I’m guest posting the Fall Vegetable Fajitas recipe over on Better Home’s and Garden’s Delish Dish Blog, so CLICK HERE to read the full post!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more healthy Mexican meals?
Vegetable fajitas from around the web:
Portobello Fajitas – The Garden Grazer
Chipotle Hummus & Fajita Veggie Taco Salad Bowls – Gringalicious