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Smoky Avocado Fajitas (Meatless)

Smoky Avocado Fajitas (Meatless)

Elaine Nash

"As a lover of Mexican food who's recently gone meatless, I decided to experiment with an idea for fajitas that would be as close to the real thing as possible without including meat. These turned out to be better than almost any traditional fajitas I've ever had. Even my meat-loving 25-year-old son loved them, and wants more! Authentic Southwestern fajita flavor with a smoky touch. Very easy to make. Garnish with sour cream, salsa, and grated cheese as desired."
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1 h 40 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
  2. Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
  3. Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
  4. Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
  5. Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
  6. Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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Read all reviews 2
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These were excellent! I wasn't sure I would like the liquid smoke but it definitely added a nice smokiness and didn't overpower. I have a couple of tips here. If you plan on marinating overnight...

I have recently started using liquid smoke and have become addicted, but also being a vegetarian for two years may have contributed to that love. I only marinated a couple of hours, I did add a...

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