In our house, we love tacos and all sorts of taco variations. My kids get so excited for taco bowls, nachos, and traditional tacos. One of my family’s favorite toppings — or at least most of ours — is a good fajita vegetable mix.
I love making fajita vegetables with yellow, orange, and red bell peppers. The colorful peppers make for a prettier fajita mix, and let’s be honest… pretty food is just more fun to eat! This recipe is also migraine-friendly.
Ingredients
- 3 bell peppers (any color — I like using 3 different colors)
- 2 large shallots
- 4 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar (optional)
- 1 tablespoon cilantro (optional)
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Serve with your favorite taco toppings, bowls, nachos, or tortillas.
2. Slice the peppers and shallots into strips.
3. Heat olive oil in a large skillet over medium-high heat.
4. Once the oil is hot, add the garlic and sauté for 1–2 minutes.
5. Add the remaining vegetables and all seasonings except the vinegar.
6. Stir frequently and cook for 4–5 minutes, or until the peppers reach your desired tenderness. I personally like my vegetables a little firmer.
7. Once done, stir in the vinegar to add a little brightness and acidity to the dish.
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