rainbow fajita tacos
Fajita or taco? With this nutrient-dense hybrid you don't have to choose! Ideal for weeknights and weekends.
What’s the difference between a taco and a fajita? Great question.
I had to pause for a second to think about this as well.
They’re similar: Mexican flavors, handheld and served in a tortilla. But here are the key, and maybe subtle, differences.
Filling. Whereas taco fillings vary and include different combinations and flavor profiles, fajita fillings usually include sautéed onions, bell peppers, and marinated and grilled meats.
Assembly. Tacos are generally served assembled whereas fajitas are usually served deconstructed. The filling is served in a hot cast iron pan alongside the tortillas and toppings and you assemble yourself.
Toppings. Both fajitas and tacos have similar traditional toppings including sour cream, salsa, and guacamole. However, tacos (usually) have more interesting and fresh garnishes like lettuce, tomato, mango, cabbage, and so on! The toppings are by far my favorite part of the taco experience.
Both tacos and fajitas are fun, flavorful, and easy to serve.
Last month, while on my little hiatus, we hosted our best friends from Edinburg, Scotland. We had been sightseeing all day in Taipei and canceled our dinner plans to eat in. The heat and 20,000-plus steps had us wiped!
I looked in the fridge and found bell peppers and cilantro. I like to lead my meal planning with “What’s the vegetable?” so peppers were my inspiration.
My first thoughts were fajitas with hot sautéed veggies served do-it-yourself style but I was also craving fresh citrus, crunch, and whimsy — you know all the pizazz we expect from a taco.
So I did both!
I arranged a serve-yourself taco bar with the bell pepper filling served right in the hot pan. It was a hit and I’ve made this same version twice since.
I hope you love it as much as we do!
Do It Burrito Style!
These tacos can also easily be made into more filling burritos. Prepare 1 to 2 cups of brown rice and layer everything into a larger, 8-inch whole wheat or brown rice tortillas. Wrap them up and pop them in the oven for a few minutes until warm.
Rainbow Fajita Tacos
This is a fajita filling — sautéed peppers and onions— dressed up like a taco. I couldn’t decide what I wanted to make, so I made somewhat of a hybrid. These tacos give a lot of eat-the-rainbow energy with so many phytonutrients from all the colorful vegetables and spices. They’re easy, delicious, and full of zest and spice!
Makes 6 to 8 tacos
INGREDIENTS
Spice Mix
1 tablespoon (9 g) chili powder
2 teaspoons (6 g) ground cumin
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon red pepper flakes (more if you like it spicy)
¼ teaspoon black pepper
Filling & Tortilla
1 red onion, thinly sliced
1 red bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 green bell pepper, stemmed, seeded and sliced
1½ cups (258 g) cooked or canned black beans, drained and rinsed
Juice of 1 lime
8 (5 to 6 inch) corn, whole wheat or brown rice tortillas
Suggested Toppings
Simple Guacamole (recipe to follow) or 2 ripe avocadoes, peeled pitted and sliced
1 bunch cilantro, leaves and tender stems only
1 batch cashew sour cream (see recipe here) or any vegan sour cream
1/8 head purple cabbage, finely shredded
1 tomato, diced
1 jalapeño thinly sliced
Hot sauce
Salsa
HOW-TO
In a small bowl mix together the spice mixture (chili powder through black pepper) and set side.
Next heat a large sauté pan over medium to high heat. Add the onions and a few tablespoons of water and cook, stirring, for 2 to 3 minutes until starting to soften. I use a regular pan here (not a non-stick) because I like to sauté these veggies over high heat. Add water as needed to prevent sticking and burning and stir often.
Now add the red, yellow, and green peppers and cook for another 3 to 4 minutes, again stirring often and adding water 1 tablespoon at a time as needed. Add the black beans, spice mixture, and lime juice and cook for another minute. Turn the heat off and cover to keep warm.
Warm the tortillas in the oven or a microwave or if you have a gas stove top you can toast them on the open flame. Place a scoop of the bean and pepper mixture in the middle of each and top with avocado or guacamole, cilantro, sour cream, cabbage, tomatoes, jalapenos, hot sauce, and salsa.
Notes
If you want to serve this as a bowl and not a taco, serve the filling on top of cooked brown rice or quinoa and garnish with all the same toppings.
Simple Guacamole
3 avocados, pitted and peeled
1 garlic clove, finely minced
Juice of ½ lime
Salt to taste
Mash the avocado flesh in a bowl, keep some texture. Add the garlic, lime juice, and salt, and mix again. Taste and reseason as needed.
Printable Recipe
P.S. Where have I been?
I’ve heard from many of you wondering where the weekly recipes and regular newsletter have gone! Which warmed my heart but I was also worried I was disappointing my readers. My absence has been a bit complicated. I paused payments and posts for over a month. We had friends and family visit but more unexpected were some personal issues that required more time to sort out than anticipated. I’ll share more in a future email but for now, thank you for your patience. I’m back and we’re serving some delicious family favorites this month!
Welcome back! This looks yummy!