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Smoky Avocado Fajitas (Meatless)

Rated as 4.32 out of 5 Stars
9

"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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Ingredients

1 h 40 m servings 341
Original recipe yields 12 servings (12 fajitas)

Directions

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  1. 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.
  2. Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
  3. 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.
  4. 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.
  5. Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
  6. Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

Footnotes

  • 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


Per Serving: 341 calories; 22.2 34 5.4 0 545 Full nutrition

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Reviews

Read all reviews 19
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

TWO TABLESPOONS OF LIQUID SMOKE IS INSANE. I used 1 teaspoon and it was just right.

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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...

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...

TWO TABLESPOONS OF LIQUID SMOKE IS INSANE. I used 1 teaspoon and it was just right.

Liquid smoke ruins anything

I also added sliced portobello mushrooms to it. Texture and flavor was amazing

Good flavor but next time I will not marinate or grill avocado

Made this following recipe, had a hard time finding a bag or container to hold all of the ingredients! How She (I mean,Me a male) persisted. The avocado al fresco could easily be added without t...

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...

Absolutely easy to make & super delicious! I saved the marinade after removing the veggies and added skinless chicken thighs to it. Bbqed it all, keeping the chicken separate so vegetarian and ...