Killer Fajitas Vegetables

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Killer Fajita Vegetables

My opinion of fajitas has been entirely shaped by Chili’s commercials. There is something mesmerizing about a little pan of sizzling vegetables and meat brought to the table with a little stack of tortillas.

However, I’ve usually been disappointed with the actual taste of fajitas. Just kinda blah and boring. It comes from the veggies. They need a little pizzazz.

I was messing around with peppers and onions out of necessity one day and the result was the most delicious and pizzazzy veggies I’ve ever eaten. Even my husband and kids, who don’t love peppers were fans. I ate all the leftover veggies with a fork. I didn’t even bother with the tortillas and meat.

The secret was the combo of apple cider vinegar, soy sauce and oregano. It was a little sweet, a little tangy, a little salty. And to make things even better, these are way simple to make.

You can serve these as a side dish, or make them into fajitas. If you go the fajita route, cook your meat before you cook the veggies and set it aside while you quickly cook the veggies. Then everything will be ready to assemble.

To the veggies!

Begin with bell peppers. I prefer the red, yellow and orange ones because they tend to be sweeter, but you can also use green. This is the reason I just shared how to cut bell peppers. So refer to that post if you need.

Cut the peppers into thin strips.

Now for the red onion. Since you want strips, not diced onion, you will cut the onion differently. Cut off the root and top ends. Slice it in half. Place it face down on the cutting board and angle the knife diagonally toward the core, cutting pole to pole. This will give you a bunch of nice slices.

killer fajita vegetables

Cook your meat before you cook the veggies and set it aside while you quickly cook the veggies. Then everything will be ready to assemble.


Oh my gosh, aren’t these pretty?!

Killer Fajita Vegetables


Heat a skillet on high and add a little oil. Place the cut onion and pepper in the pan and stir and toss as they cook. After they are just barely starting to turn limp (about 1-2 minutes), add the soy sauce and vinegar.  Continue to cook until the veggies are crisp tender, but not mushy, (an additional 2-3 minutes.) Most of the liquid should be gone at this point.  Add the oregano and a little extra salt to taste.

Serve alone or in fajitas.

Killer Fajita Vegetables

Killer Fajitas

Yield: Serves 4-6

Killer Fajitas


  • 3 bell peppers (I prefer red, yellow and orange, but you can use any combo including green)
  • 1 large red onion
  • 1 tablespoon fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • Cooked chicken or beef
  • Tortillas
  • Cotija cheese (optional)


  1. Cut bell peppers and onion into thin strips. Chop oregano
  2. Heat skillet on medium high with 1 tablespoon oil. Add peppers and onion. Let them saute for 1-2 minutes, until they are just starting to become limp. Then add vinegar, soy sauce. Saute for another 2-3 minutes. You want them to be cooked through, but not mushy. Add the oregano and a little extra salt to taste.
  3. Remove from pan. Serve with cooked meat and tortillas.

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  1. Kim Judd says

    I just made these for dinner last night, and they were amazing! I would never have thought of the combination of those flavors, but they were perfect! I was eating the veggies all by themselves. :)

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