We try to have a reasonable amount of variety in our diet, so sometimes dishes that are favorites get forgotten for a little while as we are trying new things. But then we always go back. Like these fajitas. They’re so quick and so delicious, my two main requirements for a successful meal.
Tempeh is the perfect vegan protein for this meal because it slices up easily without crumbling, and it absorbs the flavors of the marinade very well. It also grills up nicely in the skillet
The tempeh marinade is a mix of spices and lime juice that has a little kick. I used frozen mixed pepper strips in this recipe because I always have a bag in the freezer but you could definitely use fresh if you have them in your fridge.
juice of half a lime
2 Tbsp olive oil, plus a drizzle
1 garlic clove, minced
pinch of salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1 package tempeh, sliced 1/2″ thick
1/2 yellow onion, sliced
2 cups frozen mixed pepper strips
6 small tortillas