Veggie fajitas in many Mexican restaurants in the U.S. are prepared in a similar way. They almost always include bell peppers and onions—often mushrooms too—and they’re sautéed until soft, then hit with a splash of soy sauce and some seasonings.
The fajita seasonings may vary, but they typically include a touch of cumin and some type of chili seasoning—for example, chipotle, cayenne, or a blend. Surprisingly, cumin isn’t a spice that’s commonly used in Mexican cuisine; it’s an American addition to Mexican-inspired recipes.
To balance the heat of the chili seasoning, I like to top my fajita tacos with diced tomatoes instead of salsa. This prevents any additional spice from sneaking onto my plate. What can I say? Sometimes I just can’t handle the heat.
Messy Fajita Tacos
2 Tbsp. olive oil
1/2 medium onion, sliced
1 clove garlic, minced
2 portobello mushroom caps, sliced
1/2 green bell pepper, sliced
1 small summer squash, cut into 1/2-inch rounds, then quartered
2 tsp. soy sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. chipotle powder
8 crunchy taco shells or soft corn tortillas
1/2 cup diced tomato (for garnish)
•Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté for about 3 minutes. Add the garlic and cook an additional 30 seconds.
•Add the mushrooms, bell pepper, and squash and sauté until just soft, about 5 minutes.
•Add the soy sauce and toss (or stir) the vegetables.
•Add the cumin, chili powder, and chipotle (add more chili and chipotle powder for spicier tacos), then cook for an additional minute.
•Distribute the vegetables evenly among 8 warm taco shells or corn tortillas and garnish with diced tomatoes or other toppings.
Makes 8 tacos