Bell Pepper and Onion Fajitas with Guacamole

ready to go.

The secret to this are the following things:

  • guacamole from fresh avocados (don’t even joke about jarred guac, you may as well use wallpaper paste)
  • nice, fresh, glutenfree tortillas
  • really well-caramellised, sweet onions and peppers
  • 2 ripe avocados
  • a small red onion
  • 1 juicy lime (or failing that a lemon will do)
  1. Start by preparing the guacamole.
  2. Scoop out the avocado flesh (reserving the stones) and mash in a bowl with a pinch of salt and the juice of half a lime.
  3. Mix and adjust seasoning and acidity.
  4. Return the avocado stones to the guacamole, as the avocado will otherwise quickly discolour to a kinda unappetising brown – I’m not actually completely sure if this really makes a difference, but I guess it can’t hurt at least.
  • 2 large yellow onions
  • 3 bell peppers
  • olive oil
  • salt+ black pepper
  • gluten-free tortilla flat-breads, wither store bought or homemade
  • tomato salsa, either a good store one or you can make your own too
  1. Peel and slice the onions.
  2. Core, deseed and slice the peppers.
  3. Get a pan on a medium high heat and add a decent glug of olive oil.
  4. Add the onions, peppers and a good pinch of salt and black pepper.
  5. Stirring regular, cook the peppers and onions until the peppers are soft and (more importantly) the onions are well caramellised.
  6. Serve the peppers and onions on top of a tortilla with a dollop of salsa and guacamole.

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