10-Min Crispy Veggie Fajitas
Bell peppers and onions hit a screaming-hot skillet until charred and tender, then wrapped in warm tortillas with a lime crema and fresh cilantro. No beans, no rice—just pure fajita energy in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 6g
Ingredients
- 2 large bell peppers (red, yellow, or orange), sliced into 1/4-inch strips
- 1 medium yellow onion, sliced into 1/4-inch strips
- ½ cup sour cream
- 1 whole lime (zested + juiced)
- 6 count flour tortillas
- ¼ cup fresh cilantro, chopped
- 1 tsp chili powder or smoked paprika
Instructions
- 1
Stir sour cream with lime juice, zest, salt, and pepper until smooth and creamy.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add peppers and onion. Sprinkle with chili powder, salt, and pepper. Cook without stirring for 3 minutes until charred.
- 4
Stir the vegetables and cook for 2 more minutes until edges curl and soften slightly.
- 5
Warm tortillas in the skillet for 30 seconds per side, or in a dry skillet if you prefer.
- 6
Fill tortillas with veggies, drizzle with lime crema, and top with fresh cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- knife
- cutting board
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