Ingredients:

  • 1 red bell pepper, sliced into 1/4 inch strips (140g)
  • 1 yellow bell pepper, sliced into 1/4 inch strips (140g)
  • 1 green bell pepper, sliced into 1/4 inch strips (140g)
  • 1 large white onion, sliced into 1/2 inch strips (200g)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Core and seed all bell peppers. Slice the red, yellow, and green peppers into consistent 1/4 inch strips. Peel the onion and slice it into 1/2 inch strips.
  2. In a small mixing bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, and cracked black pepper to create the fajita sauce.
  3. Place a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly.
  4. Add the prepared oil and spice mixture to the skillet. Once the oil is shimmering, add the peppers and onions in a single layer.
  5. Let the vegetables sit undisturbed for 2–3 minutes to develop a deep, mahogany sear.
  6. Using metal tongs, toss the vegetables and continue cooking for another 5–7 minutes, stirring occasionally, until edges are browned but centers maintain a slight snap.
  7. Remove the skillet from heat immediately and stir in the fresh lime juice to finish.