Restaurant-Style Fajita Veggies in a Cast-Iron Skillet
If you love restaurant-style fajita veggies, this is the method to use. Cooking them in a hot cast-iron skillet gives you that irresistible char and bold flavor in minutes. Perfect for tacos, bowls, burritos, or serving alongside grilled proteins.
Servings: 8 servings
Calories: 56kcal
Equipment
Wooden or silicone spatula
Ingredients
- 3 sweet bell peppers, any color, membranes and seeds removed, then thinly sliced into strips
- 1 large red onion, peeled and sliced into half moons
- 2 Tbsp neutral oil
- 1½ tsp Kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp freshly cracked black pepper
- 1 medium lime, juiced
- Fresh cilantro, for serving
Instructions
- Preheat the skillet. Heat a large cast iron skillet over high heat for at least 3-5 minutes, or until the pan just begins to smoke. Add 2 Tbsp of neutral oil.
- Cook the veggies. Add sliced peppers and onion to the hot skillet. Add 1½ tsp Kosher salt, 1 tsp oregano, 1 tsp cumin, 1 tsp garlic powder, ½ tsp chili powder, and ¼ tsp black pepper. Toss well, then walk away for at least 5 minutes. You want the fajita vegetables to maintain enough contact with the surface of the pan to char and brown.
- Be patient and continue cooking. Repeat this same process: stir, cook for 5 minutes, stir, until the veggies are charred all over and tender, about 15-20 minutes.
- Finish with lime juice. Squeeze the juice of one lime into the pan, then taste and adjust seasoning as needed. Serve immediately!
Notes
- Store leftovers in a fridge for up to 5 days.
Nutrition
Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 60mg | Calcium: 17mg | Iron: 1mg
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