Vegetarian Fajitas


One of our favorite food to eat in Mexican restaurants have always been fajitas. Last week my son was making a batch of chicken fajitas for the week and sent me a picture. This inspired me to make fajitas for dinner. This recipe has been modified from the Vegetarian Times (one of my favorite magazine and website). The marinade recipe adds a depth of flavor to the dish. The orange juice also helps the veggies caramelize and it has a sour, spicy and slightly sweet flavor. You can easily incorporate chicken in this by adding chicken with the veggies or adding grilled chicken at the end.

Mojo Chilli Marinade Recipe


1 tbsp chopped garlic (7-8 cloves)

2 tbsp chopped shallots or onions

1/4 cup olive oil

1/2 cup orange juice

1 tbsp lemon juice

1 tbsp chili powder

1 tsp cumin powder

1/4 tsp pepper powder

salt to taste


In a blender or food processor, blend all ingredients to a smooth paste.


Ingredients for Fajita

green, red and yellow peppers – 3 medium sliced

button or portabella mushroom – 200 g, sliced

onions -2, sliced

1 tsp oil

tortilla (roti)

cooked rice


grated cheese (optional)

olives 1 tsp (optional)

jalapeno (optional)

sour cream (optional)

guacamole (optional)


To the marinade, add vegetables and mix.

Let it marinate for 30 minutes to 2 hours.

In a heavy skillet, add oil and then add vegetables and cook. Stirfry in small batches.

Heat tortilla in a hot pan. Place on a plate, add veggies, salsa, and the other toppings. It can also be served on rice as a rice bowl.




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