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+---
+title: "Fajita Vegetables"
+slug: "fajita-vegetables"
+date: "2026-04-20"
+lastUpdated: "2026-04-20"
+category: "mexican"
+tags: ["mexican", "sides"]
+cookTime: 10
+prepTime: 10
+servings: 4
+author: "jake"
+description: "Sizzling bell peppers and onions seasoned with chili, smoked paprika, and lime."
+featured: false
+display: true
+displayPhoto: "./assets/fajita-vegetables.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Fajita Vegetables](./assets/fajita-vegetables.jpg)
+Fajita Vegetables
+
+## Ingredients
+- 1 medium onion, sliced into slivers
+- 3 bell peppers (mix of red, yellow, green, or orange), sliced into strips
+- 3 tablespoon olive oil
+- Juice of 1/2 lime, plus extra for serving
+- 1 teaspoon chili powder
+- 1/2 teaspoon smoked paprika
+- 1/2 teaspoon onion powder
+- 1/2 teaspoon black pepper
+- 1/2 teaspoon cumin
+- 3/4 teaspoon salt
+
+## Instructions
+1. Slice the **onion** into slivers and the **bell peppers** into thin strips.
+2. In a small bowl, whisk together 1 tablespoon **olive oil**, **lime juice**, **chili powder**, **smoked paprika**, **onion powder**, **black pepper**, **cumin**, and 1/2 teaspoon **salt**.
+3. Toss the sliced **peppers** and **onions** with the seasoning mixture until evenly coated.
+4. Heat 2 tablespoons **olive oil** in a large skillet over medium-high heat until shimmering.
+5. Add the **onions** first and cook 2 minutes until they begin to soften.
+6. Add the **peppers** along with the remaining 1/4 teaspoon **salt**. Cook 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp with some char on the edges.
+7. Squeeze additional **lime juice** over the top and serve hot.
+
+## Notes
+### Tips
+- **Tender-crisp is the goal**: don't overcook — the peppers should still have a bite.
+- **Hot pan, hot oil**: a ripping-hot skillet gives the char marks that make fajitas taste like fajitas.
+
+## References
+- Adapted from **[Spend With Pennies - Easy Chicken Fajitas](https://www.spendwithpennies.com/easy-chicken-fajitas/)**
+</RecipeCard>