One of the best things about fajitas is that you can stuff them with anything that suits your fancy. If dairy’s not a concern, shredded cheese is a winner, and so is a dollop of sour cream. If you want to double up on the veggies, add some shredded lettuce, sliced tomatoes, and more onions and peppers. Half the fun is letting everyone put together the combo of ingredients they like best. This recipe was adapted from a dish served at El Toro Blanco, a wonderful Mexican restaurant in New York City.
With over 6 percent of Americans identifying as vegan and millions more describing themselves as “vegetarianinclined,” a meatless main course option belongs in your recipe repertoire.
- 1 head cauliflower, green leaves and stem removed
- 1 orange or red bell pepper, stemmed, seeds and veins removed
- 1 poblano pepper, stemmed, seeds and veins removed
- 1 white onion, sliced
- 1 tablespoon ancho chile powder
- 1 tablespoon merquén or pimentón (Spanish smoked paprika)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 1/2 cup fresh herbs, such as cilantro, parsley, and basil, stemmed and chopped
- 8 corn tortillas
- 1 cup salsa or pico de gallo
- Lime wedges
Cut the cauliflower into florets and slice the red and poblano peppers into long strips. Place the cauliflower, peppers, and onions in a large bowl. Whisk together the ancho powder, merquén or pimentón, cumin, salt, and olive oil and add to the vegetables, tossing until they’re thoroughly coated. Transfer to a grill basket.
Preheat your grill to medium-high, and then grill the cauliflower mixture until slightly charred and tender-crisp, about 10 minutes. Remove from the grill, transfer to a platter, and sprinkle with the pine nuts and herbs. While the grill is still hot, warm the tortillas. To serve, let each person fill two tortillas with equal amounts of the cauliflower mixture and top with salsa or pico de gallo and a squeeze of lime.
Serves 4 — Recipe adapted from El Toro Blanco, New York, NY