If you’re looking for authentic Mexican food, these Flexitarian Fajitas are not the recipe for you.
BUT if you want something super quick and easy that will bring joy to your taste buds, then definitely add this one to your ‘must try’ list!
I just love the sizzling sound you get when you add the lime juice to the hot pan. It makes my mouth instantly water in anticipation.
This may seem a little bare bones, but trust me the combo of the onion, peppers and lime juice and the perfect amount of heat from the hot sauce, will bring so much pleasure to your palate. You won’t miss the cheese or sour cream or avocado.
Although you’re welcome to add one (or all three) of the above if you feel inspired to do so.
The ‘flexitarian’ part comes in that you can use either meat or beans and either low carb cos lettuce OR warm tortillas.
- 1 red onion
- 1 red capsicum (bell pepper)
- 450 g ground (minced) beef or pork OR cooked / lentils beans
- 1/4 cup lime juice approx 2-3 limes
- 1 head cos (romaine) lettuce or tortillas
- tabasco or other hot sauce
Cut the red onion in half lengthwise. Remove the skin and slice each half into thin 1/2 moon slices. Slice capsicum into little finger sized strips. If using the meat, chop into 1 inch cubes and sprinkle with 1/4 teaspoon fine salt.
Heat a large frying pan on a high heat. Add a little oil and cook onion and capsicum for about 5 minutes or until they are starting to soften and brown a little. Stir every few minutes.
Add the meat or beans to the pan. Continue to cook on a high heat, stirring every few minutes until the meat is cooked through and browned or the beans are hot.
Remove the pan from the heat. Add lime juice and stir. Taste and season meat / beans with extra salt and possibly more lime. If using beans and the mixture looks a little dry, a good drizzle of peppery extra virgin olive oil (or avocado oil) will remedy things.
Serve the frying pan in the middle of the table with the lettuce / tortillas and hot sauce and let everyone make their own bites of deliciousness.
Variations & Substitutions Flexitarian Fajitas
keto / ultra low carb – skip the onion and serve with chives or coriander / cilantro.
vegetarian – use the beans or chickpeas or cooked lentils. Although crumbled tofu would be delicious with the lime juice.
nightshade-free – replace peppers with mushrooms.
more substantial (carb lovers) – more tortillas! And also consider the avocado / sour cream / cashews options.
more substantial (low carb) – make some Zucchini Tortillas or serve with sour cream / avocado / roast cashews or almonds.
Low FODMAP – replace onion with fresh coriander (cilantro) at the end.
different vegetables – feel free to use more / different vegetables like zucchini, cherry tomatoes, mushrooms or eggplant. Or serve with extra raw veg like carrots, celery, cucumber. Also you could use these Salted Cabbage ‘Tortillas’ instead of the lettuce.
different protein – use anything that will work with quick cooking like chicken breast or thigh fillets, salmon or other fish fillets, prawns, steak, sausages, pork fillet, lamb fillet, ground (minced) chicken or turkey. And see the other vegetarian ideas above.
more fancy / for entertaining – serve with sour cream, cashew sour cream, avocado or amazing avocado sauce. Also a handful of fresh coriander (cilantro) or basil would look pretty. I also like to add a few handful roast cashews, peanut or almonds to keep my hungry Irishman satisfied. I’d also consider serving a salad like this reliable cabbage salad given a Mexican twist with lime juice and cashews or peanuts.
Problem Solving Guide
bland – more salt, more lime and more (or different) hot sauce.
too dry – this is more likely with the beans or if you’re using incredibly lean meat, a good drizzle of peppery extra virgin olive oil (or avocado oil) will remedy things. Or you can always go for the fancier option of adding sour cream or avocado.
sticking to the pan – don’t stress when you remove it from the heat and add the lime juice that will help the stuck bits to release (and be super delicious)
Yes! Just cook as per the recipe but keep the hot sauce and lettuce separately. To serve, reheat the vegetables / meat / beans and pour over the lime juice at the last minute as per the recipe. Leftovers will keep in the fridge for up to 1-2 weeks or can be frozen (except for the lettuce – don’t freeze the lettuce!).
More Recipes Similar to Flexitarian Fajitas
- Mexican Omelette with Smashed Avo
- Quick Taco Bowls with Lime & Cashew Sauce
- Smoky Mexican Sausages
- Smoky Cauliflower Taco Bowls
- Mexican Roast Eggplant with Green Chorizo
- Fish Tacos with Easy Coriander Hot Sauce
- Taco Tuesday Bowls
Have fun in the kitchen!
Living on the border with Mexico, I generally look for “authentic” recipes. However, there are two things to consider here: 1) I think fajitas are Tex/Mex rather than real Mexican and 2) these would clearly taste wonderful. I have saved the recipe, and just might look for a way to add it to my meal plan for the first week in May…
My recipes are definitely NOT authentic Susan :)