Sizzling Vegetable Fajitas Tgif Copycat
Get ready to bring restaurant-style flair to your table with these Sizzling Vegetable Fajitas, a spot-on copycat of the iconic TGI Fridays dish! Bursting with vibrant colors and bold flavors, this recipe combines sautéed bell peppers, zucchini, mushrooms, and red onions, perfectly seasoned with smoky cumin, paprika, and chili powder. The vegetables are finished with a splash of zesty lime juice and fresh cilantro, then served sizzling hot for that authentic fajita experience. Quick to prepare in just 30 minutes, these fajitas pair beautifully with warm flour tortillas and your favorite toppings like guacamole, sour cream, or shredded cheese. Perfect for a lively weeknight dinner or a crowd-pleasing meal, this recipe will transform your kitchen into a Tex-Mex haven!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large (sliced into strips) Red bell pepper
- 1 large (sliced into strips) Green bell pepper
- 1 large (sliced into strips) Yellow bell pepper
- 1 large (sliced) Red onion
- 1 medium (sliced into half-moons) Zucchini
- 8 oz (sliced) Mushrooms
- 3 cloves (minced) Garlic
- 1.5 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons (chopped) Fresh cilantro
- 8 small Flour tortillas
- 1 to taste Toppings (optional: sour cream, guacamole, shredded cheese, salsa)
Instructions
Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil.
Once the oil is hot, add the sliced red, green, and yellow bell peppers, along with the red onion. Sauté for 4-5 minutes, stirring frequently, until slightly softened.
Add the sliced zucchini, mushrooms, and minced garlic to the skillet. Cook for another 4-5 minutes, until the vegetables are tender but still slightly crisp.
Sprinkle the cumin, paprika, chili powder, salt, and black pepper over the vegetables. Stir well to evenly coat with spices.
Pour the lime juice over the vegetables and toss to combine. Remove the skillet from heat.
Heat the remaining 1 tablespoon of olive oil in a separate small skillet over high heat. Carefully transfer the cooked fajita vegetables to this skillet to achieve a sizzling effect.
Sprinkle chopped cilantro over the sizzling vegetables just before serving.
Serve immediately with warm flour tortillas and desired toppings like sour cream, guacamole, shredded cheese, and salsa.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5116 mg | 222% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 37.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3113 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
