Ingredients
- 1 ⅓ cups water
- 3 tablespoons olive oil
- 2 tablespoons liquid smoke flavoring (Optional)
- 2 (1 ounce) packages fajita seasoning
- 4 large avocados - peeled, pitted, and sliced into 1/2-inch wedges
- 4 large bell peppers - stemmed, seeded, and sliced into 1/2-inch wedges
- 1 extra large onion, sliced into rings and rings separated
- 12 (6 inch) flour tortillas
Why You'll Keep Making This
Quick Kitchen Tips
- Don’t overcook the avocado; add it at the end to keep its creamy texture.
- Season generously with smoked paprika or chipotle powder to enhance the smoky taste.
Step 1
In a bowl, whisk together water, oil, liquid smoke, and fajita seasoning. Pour this marinade into a resealable bag, then add the avocados, bell pepper, and onion. Give everything a good toss to coat well, squeeze out the extra air, seal the bag, and pop it in the fridge for at least an hour or up to overnight—just remember to turn it a few times so everything soaks up the flavor.
Step 2
When you’re ready to cook, preheat your oven to 225°F (110°C). Stack the tortillas, wrap them tightly in foil, and warm them in the oven while you grill.
Step 3
Heat your grill to medium and lightly oil the grates. Take the veggies out of the marinade, letting the excess drip off, and separate the avocados from the onions and peppers.
Step 4
Place the onions and bell peppers directly on the grill in a single layer. Cook them for about 5 to 10 minutes, turning now and then until they’re nice and tender. Once done, move them to an oven-safe dish, cover with foil, and keep them warm in the oven.
Step 5
Grill the avocados in one layer, turning once, until they get a little browned—this should take around 5 minutes.
Step 6
Finally, fill your warm tortillas with the smoky avocado and pepper mixture. Roll or fold them up however you like, and enjoy!
