Flexitarian Fajitas

If you’re looking for authentic Mexican food, this is not the recipe for you.

But if you want something super quick and easy that will bring joy to your taste buds, then definitely add this one to your favourites!

I just love the sizzling sound you get when you add the lime juice to the hot pan. It makes my mouth instantly water in anticipation.

This may seem a little bare bones, but trust me the combo of the onion, peppers and lime juice and the perfect amount of heat from the hot sauce, will bring so much pleasure to your palate. You won’t miss the cheese or sour cream or avocado.

Although you’re welcome to add one (or all three) of the above if you feel inspired to do so.

The ‘flexitarian’ part comes in that you can use either meat OR beans. And either fresh crunchy cos lettuce OR warm tortillas.

Print Add to My Inbox Go to My Inbox

Flexitarian Fajitas

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 1 red onion
• 1 red capsicum (bell pepper)
• 450 g ground (minced) beef or pork OR cooked / lentils beans
• 1/4 cup lime juice approx 2-3 limes
• 1 head cos (romaine) lettuce or tortillas
• hot sauce eg. Tabasco

Metric - US Customary

Instructions

• Cut the red onion in half lengthwise. Remove the skin and slice each half into thin 1/2 moon slices. Slice capsicum into little finger sized strips. If using the meat, chop into 1 inch cubes and sprinkle with 1/4 teaspoon fine salt.
• Heat a large frying pan on a high heat. Add a little oil and cook onion and capsicum for about 5 minutes or until they are starting to soften and brown a little. Stir every few minutes.
• Add the meat or beans to the pan. Continue to cook on a high heat, stirring every few minutes until the meat is cooked through and browned or the beans are hot.
• Remove the pan from the heat. Add lime juice and stir. Taste and season meat / beans with extra salt and possibly more lime. If using beans and the mixture looks a little dry, a good drizzle of peppery extra virgin olive oil (or avocado oil) will remedy things.
• Serve the frying pan in the middle of the table with the lettuce / tortillas and hot sauce and let everyone make their own bites of deliciousness.

Nutrition

Carbohydrates: 16g | Protein: 52g

Variations & Substitutions

more fancy / for entertaining – serve with sour cream, cashew sour cream, avocado or amazing avocado sauce. Also a handful of fresh coriander (cilantro) or basil would look pretty. I also like to add a few handful roast cashews, peanut or almonds to keep my hungry Irishman satisfied. I’d also consider serving a salad like this reliable cabbage salad given a Mexican twist with lime juice and cashews or peanuts.

keto / ultra low carb – skip the onion and serve with chives or coriander / cilantro.

vegetarian – use the beans or chickpeas or cooked lentils. Although crumbled tofu would be delicious with the lime juice.

nightshade-free – replace peppers with mushrooms.

more substantial (carb lovers) – more tortillas! And also consider the avocado / sourcream / cashews options.

more substantial (low carb) – make some zucchini tortillas or serve with sour cream / avocado / roast cashews or almonds.

Low FODMAP – replace onion with fresh coriander (cilantro) at the end.

different vegetables – feel free to use more / different vegetables like zucchini, cherry tomatoes, mushrooms or eggplant. Or serve with extra raw veg like carrots, celery, cucumber. Also you could use these Salted Cabbage ‘Tortillas’ instead of the lettuce.

different protein – use anything that will work with quick cooking like chicken breast or thigh fillets, salmon or other fish fillets, prawns, steak, sausages, pork fillet, lamb fillet, ground (minced) chicken or turkey. And see the other vegetarian ideas above.

Waste Avoidance Strategy

red onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

capsicum (bell pepper) – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

ground (minced) beef or pork – freeze it.

lentils beans – uncooked keep in the pantry. Cooked can be frozen.

lime – will keep in a plastic bag in the fridge for months.

cos (romaine) lettuce – will keep in the fridge for 1-2 weeks in a plastic bag. Otherwise use for another meal as it’s not great once frozen.

tortillas – freeze them.

hot sauce – keep it in the pantry.

Problem Solving Guide

bland –  more salt, more lime and more (or different) hot sauce.

too dry –  this is more likely with the beans or if you’re using incredibly lean meat, a good drizzle of peppery extra virgin olive oil (or avocado oil) will remedy things. Or you can always go for the fancier option of adding sour cream or avocado.

sticking to the pan – don’t stress when you remove it from the heat and add the lime juice that will help the stuck bits to release (and be super delicious)

Prepare Ahead

Yes! Just cook as per the recipe but keep the hot sauce and lettuce separately. To serve, reheat the vegetables / meat / beans and pour over the lime juice at the last minute as per the recipe. Leftovers will keep in the fridge for up to 1-2 weeks or can be frozen (except for the lettuce – don’t freeze the lettuce!).