This is a relatively simple recipe (which I love) and works well with a variety of vegetables. I like to use it when I know my sliced veggies are running out of time on the shelf and I need to do something with them before they end up in the trash.
The most notable feature about this recipe is the way the marinade works with cabbage. I only added in some green bell peppers and green onions this time (it's what I had on hand) but the cabbage is the crown jewel, the one veggie I wouldn't change.
There are certain foods that are just made to soak up flavors. Most people generally think of a certain meat when it comes to marinating, but let me tell you, cabbage is one of those foods. From marinated coleslaw to these fajitas, cabbage is simply meant to be steeped in delicious flavors.
- 2 Green Bell Peppers, julienned (see note for variations)
- 1 Head Cabbage, shredded
- 1/2 Cup Green Onion, diced (green part only)
- 1/4 Cup garlic oil
- Juice from 1 Lime (about 2 Tbsp)
- 1 Tbsp. Taco Seasoning
- 1 Tbsp oil, for sauteing
- 6-8 GF Tortillas
- Combine garlic oil with taco seasoning.
- In a large bowl, toss bell peppers and cabbage in marinade. Cover and set aside at room temperature for 30-60 minutes. OR place in fridge to chill for 4 hours. (Do NOT chill more than 24 hours.)
- Heat large skillet to medium-high heat. Drain veggies and saute with green onions over heat until tender. About 7-15 minutes. (Alternately, you can wait to add the green onions as a topping.)
- Try out different veggies for variation. Yellow squash, zucchini, and oyster mushrooms work well. Just keep the total around 2 cups of vegetables.
- For protein serve over a bed of quinoa (instead of tortillas) or add in chickpeas to the vegetable marinade.