Peppers and Onion Fajitas with Guacamole and Pico de Gallo

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Sizzling Peppers and Onion Fajitas

1. Seed and slice the 2 red, 1 yellow, and 1 green bell pepper into ¼-inch strips, and halve and slice the 2 yellow onions into ¼-inch half-moons. 8 min
2. Mince the 3 garlic cloves and set aside. 2 min
3. In a small bowl, combine 1½ teaspoons ground cumin, 1½ teaspoons chili powder, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 2 min
4. Heat 3 tablespoons olive oil in a large cast-iron skillet or heavy pan over high heat until shimmering and just beginning to smoke. 3 min
5. Timing-sensitive step. Add the onions in a single layer and cook undisturbed for 2 minutes, then stir and cook 3 more minutes until charred at the edges and softened. 5 min
6. Timing-sensitive step. Add all the bell pepper strips and the minced garlic, toss to combine, and cook over high heat for 5–6 minutes, stirring every minute or so, until the peppers are tender and blistered in spots. 6 min
7. Timing-sensitive step. Sprinkle the seasoning blend over the peppers and onions, toss well to coat, and cook 1 more minute until fragrant. 2 min
8. Remove the pan from heat, drizzle 2 tablespoons fresh lime juice over the vegetables, and toss to combine.
9. Warm the 12 flour tortillas directly over a gas burner for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 45 seconds, then serve the sizzling peppers and onions in the tortillas topped with cilantro, optional shredded Mexican cheese blend, and lime wedges on the side. 4 min

Chunky Guacamoleside

1. Halve, pit, and scoop the flesh of 3 ripe avocados into a medium bowl. 3 min
2. Seed and finely mince the jalapeño, finely dice ¼ cup red onion, finely chop 3 tablespoons fresh cilantro, and mince 1 garlic clove. 5 min
3. Using a fork, mash the avocado to your preferred texture — leave it chunky with large pieces still visible. 2 min
4. Fold in the jalapeño, red onion, cilantro, and garlic, then drizzle in 2 tablespoons fresh lime juice and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. 2 min
5. Taste and adjust salt or lime juice as needed, then press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until ready to serve. 10 min

Fresh Pico de Gallosauce

1. Core, seed, and finely dice the 4 roma tomatoes, finely dice ½ white onion, seed and finely mince the jalapeño, finely chop ⅓ cup fresh cilantro, and mince 1 garlic clove. 8 min
2. Combine the tomatoes, white onion, jalapeño, cilantro, and garlic in a medium bowl. 2 min
3. Add 2 tablespoons fresh lime juice and ½ teaspoon kosher salt, stir well, taste, and adjust seasoning.
4. Let the pico de gallo sit at room temperature for at least 10 minutes before serving so the flavors meld. 10 min