If you’ve been following my blog, you’ve probably gathered that I really love tacos and fajitas. I love them because they are quick, easy, and allow you to be especially creative. I have put every kind of vegetable imaginable into a tortilla shell, but I still love this classic pepper mix. It’s a simple and scrumptious combo that has been served in tex-mex restaurants forever. You can also add some tofu strips for a little more protein. I personally like it without tofu because I prefer to add protein in my toppings (avocado, cheese, cashew cream, hemp seeds) or in a side salad.
Serves: 2 – 3
Heat level: medium to hot
- 1 onion
- 2 tbsp oil
- 2 cups sliced bell peppers, packed
- 1 jalapeño pepper, sliced, seeds removed
- 2 1/2 tbsp chipotle pepper powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 cup water
Tortillas & Toppings:
- 4 – 6 tortillas (flour or corn)
- Fresh cilantro
- Cheddar cheese or cashew cream
- Heat oil in large pan over medium heat, add onions and sauté for 3 minutes.
- Add spices (chipotle, oregano, garlic and onion) and continue to sauté for another minute.
- Add bell and jalapeño peppers.
- Sauté peppers until all the spices are evenly distributed.
- Add water, salt, and cornstarch. Raise heat to simmer, stirring constantly.
- Once the water has evaporated and the mixture has thickened, add lime juice, stir for another minute.
- Remove from heat and distribute amongst 4 large or 6 small tortillas, add toppings and serve.
Additional toppings ideas:
- Salsa / hot sauce ( see below)
- Toasted hemp seeds
- Sour cream or greek yogurt
- Pickled jalapeños
These are a few of my favourite sauces and salsas. You can find most of these at Branche D’olivier, and some are sold at Supermarche PA or Mourelatos. There are also a lot of asian grocers that carry these brands, especially La Costena.