Veggie Fajitas
Ingredients
PICO
- 2 roma tomatoes, diced small
- 1 garlic clove, minced
- 1 jalapeño, minced
- 1 lime, juiced
- 1 small yellow onion, diced small
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp fresh cilantro, chopped
FAJITAS
- 2 tbsp salted butter, divided
- 2 tbsp olive oil, divided
- 6 ounces white button mushrooms, halved
- 1 small red onion, sliced
- 1 tbsp steak seasoning
- 1 red bell pepper, sliced into strips
- 1 poblano pepper, sliced into strips
- 1 small yellow squash, halved lengthwise and cut into half-moons
- 1 small zucchini, halved lengthwise and cut into half-moons
- 2 limes, juiced
- 1 tbsp honey
SERVING
- 12 fajita-size flour tortillas, warmed
- 1 cup shredded cheddar jack or colby cheese
- 1/2 cup crema
- 2 limes, cut into wedges
- Hot sauce
Instructions
PICO
- Combine the tomato, garlic, jalapeño, lime juice, onion, salt, pepper, and cilantro in a medium bowl.
FAJITAS
- Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with half of the steak seasoning, and stir. Remove to a plate and set aside.
- Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet and heat over medium-high heat. Add the bell pepper, poblano, yellow squash, and zucchini in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with the remaining steak seasoning, then stir in the reserved mushrooms and onions. Let cook until the vegetables are tender but still have some bite, about 2 minutes more. Stir in the lime juice and honey, and remove from the heat.
- Serve the fajitas with the simple pico, tortillas, cheddar jack, crema, lime wedges, and hot sauce.
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