Ingredients
- 1 ⅓ cups water
- 3 tablespoons olive oil
- 2 tablespoons liquid smoke flavoring (Optional)
- 2 (1 ounce) packages fajita seasoning
- 4 large avocados - peeled, pitted, and sliced into 1/2-inch wedges
- 4 large bell peppers - stemmed, seeded, and sliced into 1/2-inch wedges
- 1 extra large onion, sliced into rings and rings separated
- 12 (6 inch) flour tortillas
Why This Dish Is Hard To Resist
Tips For Best Results
- Cook the vegetables on high heat to get a nice char and smoky flavor.
- Season generously with smoked paprika or chipotle powder to enhance the smoky taste.
Step 1
In a bowl, mix together the water, oil, liquid smoke, and fajita seasoning. Pour this marinade into a resealable plastic bag, then add the avocados, bell pepper, and onion. Give everything a good toss in the bag to coat the veggies, squeeze out the extra air, seal it up, and pop it in the fridge to marinate for at least an hour, or up to overnight—just remember to turn the bag now and then.
Step 2
When you’re ready to cook, preheat your oven to 225°F. Stack the tortillas, wrap them tightly in foil, and warm them in the oven while you get the grill going.
Step 3
Heat your grill to medium and brush the grate lightly with oil. Take the veggies out of the marinade, letting any extra drip off, and separate the avocados from the onions and peppers. Grill the onions and bell peppers in a single layer, turning them occasionally, until they’re nice and tender—this usually takes around 5 to 10 minutes. Once done, transfer them to an oven-safe dish, cover with foil, and keep them warm in the oven.
Step 4
Grill the avocados in one layer, turning them once until they get a bit of a char—about 5 minutes should do it.
Step 5
Finally, fill your warmed tortillas with the grilled avocados, onions, and peppers, then roll or fold them up however you like. Enjoy!
