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Grilled Vegetable Fajitas
Created by: Howcan Team
Ingredients
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 zucchinis, sliced
- 1 cup of cherry tomatoes
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 small flour tortillas
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat grill to medium-high heat.
- In a large bowl, toss 2 bell peppers, 1 red onion, 2 zucchinis, and 1 cup of cherry tomatoes with 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well coated.
- Place the vegetables on the grill and cook for 8-10 minutes, turning occasionally, until they are tender and slightly charred.
- Warm the flour tortillas on the grill for about 30 seconds on each side.
- Divide the grilled vegetables among the tortillas and top with a dollop of sour cream, a sprinkle of chopped fresh cilantro, and a squeeze of lime juice.
- Serve immediately and enjoy!
Grilled Vegetable Fajitas have a rich history rooted in Mexican cuisine, with a modern twist. This dish originated in the 1960s when Mexican chefs in Texas began experimenting with grilling a variety of vegetables and serving them in warm tortillas. The smoky flavor of the grilled vegetables combined with the traditional fajita seasoning created a mouthwatering dish that quickly gained popularity. Today, this dish can be found in Mexican restaurants across the United States, especially in the Southwest region. The key to perfecting Grilled Vegetable Fajitas lies in the seasoning and grilling technique, ensuring the vegetables are charred yet tender. For a unique twist, some chefs incorporate grilled pineapple or avocado for added flavor. For the best Grilled Vegetable Fajitas, head to renowned Mexican restaurants in Texas or California, where chefs have perfected this classic dish.
30 min
4 servings
300 calories
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