As a lover of Mexican food who's recently gone meatless, I decided to experiment with an idea for fajitas that would be as close to the real thing as possible without including meat. These turned out to be better than almost any traditional fajitas I've ever had. Even my meat-loving 25-year-old son loved them, and wants more! Authentic Southwestern fajita flavor with a smoky touch. Very easy to make. Garnish with sour cream, salsa, and grated cheese as desired.

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 fajitas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.

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  • Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.

  • Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.

  • Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.

  • Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.

  • Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

341 calories; protein 5.4g 11% DV; carbohydrates 34g 11% DV; fat 22.2g 34% DV; cholesterolmg; sodium 545.1mg 22% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2016
These were excellent! I wasn't sure I would like the liquid smoke but it definitely added a nice smokiness and didn't overpower. I have a couple of tips here. If you plan on marinating overnight as I did I recommend buying avocados that are a bit firm and not too ripe. Mine were pretty ripe and they did okay but under-ripe would held together better on the grill. The other tip is that everything can be done on the grill without having to turn on the oven. Put the onion/pepper combo in a grill basket and let them cook for 5 minutes and then add your avocado slices to the grill for the last 5 minutes. You can also put the tortillas up on the top rack those remaining 5 minutes which gives them a nice char and then everything is done at the same time. Perfect summertime meal and one I will make again. Thanks for sharing! Read More
(27)

Most helpful critical review

Rating: 1 stars
06/30/2018
TWO TABLESPOONS OF LIQUID SMOKE IS INSANE. I used 1 teaspoon and it was just right. Read More
(5)
28 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/13/2016
These were excellent! I wasn't sure I would like the liquid smoke but it definitely added a nice smokiness and didn't overpower. I have a couple of tips here. If you plan on marinating overnight as I did I recommend buying avocados that are a bit firm and not too ripe. Mine were pretty ripe and they did okay but under-ripe would held together better on the grill. The other tip is that everything can be done on the grill without having to turn on the oven. Put the onion/pepper combo in a grill basket and let them cook for 5 minutes and then add your avocado slices to the grill for the last 5 minutes. You can also put the tortillas up on the top rack those remaining 5 minutes which gives them a nice char and then everything is done at the same time. Perfect summertime meal and one I will make again. Thanks for sharing! Read More
(27)
Rating: 5 stars
10/02/2016
I have recently started using liquid smoke and have become addicted but also being a vegetarian for two years may have contributed to that love. I only marinated a couple of hours I did add a splash of lemon juice balsamic vinegar and veg Worcestershire to the mix. I used a red onion red bell and a couple of Portobello mushrooms to "beef" things up. The avocados were somewhat firm ( per Soup Loving Nicole ) seeded peeled and quartered for the marinade. Then we threw everything on the grill followed by the foil wrapped corn tortillas. Served with various toppings.... cilantro green onions sour cream jalapenos grilled corn whatever you prefer. It was delicious! The next morning I warmed the leftover vegetables and served them in tortillas(or none) with fried eggs. Very tasty very good idea. Thank you Elaine! Read More
(9)
Rating: 1 stars
06/30/2018
TWO TABLESPOONS OF LIQUID SMOKE IS INSANE. I used 1 teaspoon and it was just right. Read More
(5)
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Rating: 1 stars
06/30/2018
Liquid smoke ruins anything Read More
(3)
Rating: 5 stars
06/30/2018
I also added sliced portobello mushrooms to it. Texture and flavor was amazing Read More
(2)
Rating: 5 stars
07/05/2018
loved this so much Read More
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Rating: 4 stars
07/29/2020
Was good except I dont use liquid smoke so it might lose something. Read More
Rating: 4 stars
07/24/2018
Good flavor but next time I will not marinate or grill avocado Read More
Rating: 5 stars
07/17/2018
This came out really tasty! I added Portabella mushrooms to the recipe to give it a little more heft. Otherwise I followed the recipe entirely. Very tasty easy to prepare definitely won t make again! Read More