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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
60 lines
2.0 KiB
Markdown
60 lines
2.0 KiB
Markdown
---
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title: "Fajita Vegetables"
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slug: "fajita-vegetables"
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date: "2026-04-20"
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lastUpdated: "2026-04-20"
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category: "mexican"
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tags: ["mexican", "sides"]
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cookTime: 10
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prepTime: 10
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servings: 8
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author: "jake"
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description: "Sizzling bell peppers and onions seasoned with chili, smoked paprika, and lime."
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featured: false
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display: true
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displayPhoto: "./assets/fajita-vegetables.jpg"
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---
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:::photos
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Fajita Vegetables
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:::
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:::ingredients
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- 1 medium onion, sliced into slivers
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- 3 bell peppers (mix of red, yellow, green, or orange), sliced into strips
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- 3 tablespoon olive oil
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- Juice of 1/2 lime, plus extra for serving
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- 1 teaspoon chili powder
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- 1/2 teaspoon smoked paprika
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- 1/2 teaspoon onion powder
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- 1/2 teaspoon black pepper
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- 1/2 teaspoon cumin
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- 3/4 teaspoon salt
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:::
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:::instructions
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1. Slice the **onion** into slivers and the **bell peppers** into thin strips.
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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**.
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3. Toss the sliced **peppers** and **onions** with the seasoning mixture until evenly coated.
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4. Heat 2 tablespoons **olive oil** in a large skillet over medium-high heat until shimmering.
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5. Add the **onions** first and cook 2 minutes until they begin to soften.
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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.
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7. Squeeze additional **lime juice** over the top and serve hot.
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:::
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:::notes
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### Tips
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- **Tender-crisp is the goal**: don't overcook — the peppers should still have a bite.
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- **Hot pan, hot oil**: a ripping-hot skillet gives the char marks that make fajitas taste like fajitas.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Adapted from **[Spend With Pennies - Easy Chicken Fajitas](https://www.spendwithpennies.com/easy-chicken-fajitas/)**
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:::
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