Vegan Fajitas with a Killer ‘Holy Smoky’ Guacamole

Fajitas and guacamole, anyone?

Mexican food was a godsend when I was first going vegan.

While I tried to decipher food labels and re-adjust to life without cheese (sigh) I could always rely on my trusty fajitas recipe.

vegan fjitas and guacamole

Of course, fajitas aren’t fajitas without guacamole. Not in my book anyway. Heck, if I had my way guacamole would be served with everything.

So consider this not only your fajita staple but my guacamole recipe that has been honed over many years to give anything a boom and bang you serve it with.

I call it my ‘holy smoky’ guacamole as it involves smoked paprika which, as well as just being a gift sent from heaven, works soooooo well with lime, cumin and cilantro.

Perfect for a weeknight and no more than 20 minutes start to finish. Let us know what you think!

Vegan Fajitas with a Killer Guacamole
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4 Fajitas
Author: Jenny
Ingredients
Fajitas
  • 1 Tbsp 15 ml olive or coconut oil
  • 2 bell peppers seeds removed and thinly sliced
  • 1 jalapeño seeds removed and thinly sliced
  • 1 cup 8oz of portabella or cremini mushrooms, stems removed, wiped clean and thinly sliced
  • 1 yellow or white onion (optional) cut into crescents
  • Sea salt or kosher salt for seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • A1 sauce or 2 tsp balsamic vinegar and pinch of brown sugar for mushrooms - optional
  • 6 small flour or corn tortillas
"Holy Smoky" Guacamole
  • 3 Haas avocados halved seeded and peeled
  • 1 Lime juiced
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cumin
  • 1 cup Roma plum or cherry tomatoes (sweet with little water)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1 small sweet onion diced
  • 1/2 jalapeno pepper seeded and minced
  • 3 tablespoon chopped cilantro
  • 1 clove garlic minced
  • 1/4 teaspoon smoked paprika optional
Instructions
For the Fajitas
  1. Add oil to a medium pan and put on a medium-high heat until hot

  2. Add mushrooms and onions if using. Cook for 6 - 8 minutes until onions and mushrooms are softening.

  3. Turn heat to high and add sauce to mushrooms and spices to pan. Cook for about another 5 minutes, until the mushrooms give up their liquid and the onions are just about browning. We are doing this so the pan gets really hot to char the bell peppers next while getting the sugars from the balsamic or sauce to caramelize.

  4. Remove mushrooms and onions and put aside.

  5. Add the green peppers to the now hot pan and cook fast for 5 to 7 minutes, until skin is blistering or charring.

For the Guacamole
  1. Mash the avocados a little before adding all ingredients except lime juice and salt.

  2. Add lime and salt periodically while mashing, tasting as you go to adjust the seasoning.

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